18. **Sicilian Cannoli With Ricotta And Chocolate Chips**

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Imagine sinking your teeth into a heavenly dessert that combines the creamy goodness of ricotta cheese with the indulgent sweetness of chocolate chips. Well, prepare yourself for a culinary delight like no other with our 18th entry in the mouthwatering series – Sicilian Cannoli with Ricotta and Chocolate Chips. This iconic Italian treat promises to transport your taste buds to the sun-soaked island of Sicily, where every bite is a celebration of flavor and texture. Whether you are a fan of traditional desserts or simply seeking a little taste of Italy, this irresistible combination of delicate cannoli shells, velvety ricotta filling, and decadent chocolate chips is guaranteed to leave you craving for more. Get ready to treat yourself to this delightful indulgence that perfectly embodies the essence of Sicilian cuisine.

Sicilian Cannoli with Ricotta and Chocolate Chips

Are you ready to embark on a delicious journey to Sicily? A land known for its delectable desserts and breathtaking landscapes. Let’s dive into the enchanting world of Sicilian cannoli, a traditional pastry that will transport your taste buds to the sunny shores of the Mediterranean. Made with a crispy shell filled with creamy ricotta and studded with chocolate chips, these cannoli are a true delight for any dessert lover. So, grab your apron and let’s get started!


To create the perfect Sicilian cannoli, you will need the following ingredients:

  • Cannoli Shells:

    • 2 cups of all-purpose flour
    • 2 tablespoons of granulated sugar
    • 1/4 teaspoon of salt
    • 2 tablespoons of unsalted butter, cold and cubed
    • 1/2 cup of dry white wine
    • 1 egg white, lightly beaten
    • Vegetable oil, for frying
  • Filling:

    • 2 cups of ricotta cheese, drained
    • 1/2 cup of powdered sugar
    • 1 teaspoon of vanilla extract
    • 1/2 cup of mini chocolate chips
  • Optional: Dipping the Cannoli in Chocolate

    • 1 cup of semisweet chocolate chips
    • 1 tablespoon of vegetable oil
  • Garnishing:

    • Powdered sugar, for dusting
    • Chopped pistachios, for sprinkling

18. **Sicilian Cannoli With Ricotta And Chocolate Chips**


Now that you have gathered all the necessary ingredients, let’s dive into the step-by-step process of making these delightful Sicilian cannoli.

Preparing the Cannoli Shells

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. This mixture forms the base for the cannoli shell.
  2. Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry cutter, gently incorporate the butter until the mixture resembles coarse crumbs.
  3. Slowly pour in the dry white wine while continuously stirring the mixture. Mix until the dough comes together and forms a ball.
  4. Transfer the dough to a lightly floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic.
  5. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  6. Once the dough has chilled, roll it out to a thickness of approximately 1/8 inch.
  7. Use a round cutter or a glass with a diameter of about 4 inches to cut out circles from the dough.
  8. Wrap each circle around a metal cannoli tube, overlapping the edges and sealing them together with a brush of the lightly beaten egg white.
  9. Heat vegetable oil in a deep saucepan or fryer to a temperature of 350°F (175°C).
  10. Carefully lower the cannoli shells into the hot oil and fry them until golden brown and crisp, turning occasionally. This should take approximately 2-3 minutes.
  11. Once cooked, use tongs to remove the cannoli shells from the oil and place them on a paper towel-lined plate to drain and cool.

Making the Filling

Now that the cannoli shells are ready, let’s move on to creating the creamy and sweet ricotta filling that sets Sicilian cannoli apart.

  1. In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Use a whisk or an electric mixer on low speed to blend the ingredients until smooth and well-combined.
  2. Gently fold in the mini chocolate chips, ensuring even distribution throughout the filling.
  3. Transfer the filling into a piping bag or a resealable plastic bag with a corner cut off, ready for filling the cannoli shells.

Filling the Cannoli Shells

It’s time to fill those beautifully fried cannoli shells with the luscious ricotta and chocolate chip filling. Here’s how to do it:

  1. Hold a cannoli shell in one hand and use your other hand to squeeze the piping bag or plastic bag, filling the shell from one end to the other.
  2. Rotate the shell as you fill it, ensuring that the filling reaches both ends of the shell.
  3. Repeat this process until all the cannoli shells are filled with the creamy ricotta and chocolate chip mixture.

Optional: Dipping the Cannoli in Chocolate

If you’re feeling extra indulgent, you can take your cannoli to the next level by adding a chocolatey twist. Here’s how:

  1. In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil.
  2. Microwave the chocolate mixture in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
  3. Dip the ends of the filled cannoli into the melted chocolate, and allow any excess chocolate to drip off.
  4. Place the chocolate-dipped cannoli on a baking sheet lined with parchment paper and refrigerate until the chocolate has set.

Garnishing the Cannoli

To make your Sicilian cannoli visually appealing and even more delicious, a sprinkle of powdered sugar and chopped pistachios will do wonders. Here’s how to garnish your creation:

  1. Dust the filled cannoli with a generous amount of powdered sugar, giving them a snowy appearance.
  2. Sprinkle the chopped pistachios over the powdered sugar, adding a delightful crunch and a touch of green to the cannoli’s presentation.

18. **Sicilian Cannoli With Ricotta And Chocolate Chips**

Tips for Perfect Sicilian Cannoli

  • Keep the cannoli shells small and crispy, as larger or thicker shells may become too doughy.
  • Ensure that your ricotta cheese is well-drained, as excessive moisture may result in a runny filling.
  • Let the filled cannoli chill in the refrigerator for at least 30 minutes before serving, as this will allow the flavors to meld and the filling to set.
  • If you don’t have cannoli tubes, you can use metal or wooden dowels as a makeshift substitute. Just make sure they are clean and food-safe.

18. **Sicilian Cannoli With Ricotta And Chocolate Chips**

Variations and Alternatives

While the classic Sicilian cannoli is a true masterpiece on its own, you can always experiment with different flavors and fillings to suit your preferences. Here are some ideas to get your creative juices flowing:

  • Lemon Zest: Add a refreshing twist to the filling by incorporating some finely grated lemon zest. The citrusy aroma and tangy flavor will delight your taste buds.
  • Almond Crunch: Mix in some toasted, chopped almonds into the filling for an added crunch and nutty flavor.
  • Fruit Explosion: Why not try filling your cannoli with a mixture of fresh berries or diced tropical fruits? The burst of sweetness paired with the creamy ricotta is simply irresistible.

18. **Sicilian Cannoli With Ricotta And Chocolate Chips**


Congratulations, you have successfully mastered the art of making Sicilian cannoli with ricotta and chocolate chips! These delightful pastries showcase the essence of Sicilian cuisine, combining crisp and delicate shells with a velvety smooth filling. Whether you are planning a special occasion or simply indulging in a sweet treat, Sicilian cannoli are sure to impress and satisfy. So gather your loved ones and treat them to a taste of Sicily by creating these heavenly delights. Mangia!