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Decadent Chocolate-Covered Strawberry Filled Cannoli

Enjoy the delightful combination of crispy cannoli shells filled with a rich strawberry and cheese filling, coated in dark chocolate for an indulgent treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cannoli Shells
  • 12 shells Key Cannoli Shells (store-bought or homemade)
For the Filling
  • 8 oz Ricotta Cheese For a creamy base.
  • 4 oz Mascarpone Cheese Adds richness to the filling.
  • 1/2 cup Powdered Sugar For sweetness.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 1 cup Finely Chopped Strawberries Fresh and flavorful!
For Coating and Garnish
  • 4 oz Dark Chocolate For coating the shells.
  • Chocolate Shavings or Melted Chocolate For garnish.

Method
 

Prepare the Filling
  1. In a mixing bowl, combine the ricotta and mascarpone cheeses. Add in the powdered sugar and vanilla extract, then mix until smooth and creamy.
Add Strawberries
  1. Fold in the finely chopped strawberries gently to keep their shape. The filling should be luscious with bits of soft fruit throughout.
Fill the Shells
  1. Using a piping bag or a spoon, gently fill each cannoli shell with the creamy strawberry filling, ensuring it’s filled evenly from both ends.
Prepare the Chocolate
  1. Melt the dark chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Coat the Shells
  1. Dip one end of each filled cannoli into the melted chocolate, allowing any excess to drip off. Place them on a parchment-lined baking sheet.
Garnish
  1. While the chocolate is still warm, sprinkle chocolate shavings or drizzle more melted chocolate on top for an extra touch of indulgence.
Chill
  1. Place the cannoli in the refrigerator for about 30 minutes to set the chocolate.
Serve and Enjoy
  1. Once the chocolate has firmed up, they are ready to be served! Enjoy these decadent treats with friends and family!

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. To maintain crispiness, keep shells and filling separate until serving. Can substitute mascarpone with cream cheese if needed.