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Chocolate hazelnut cannoli are crisp, creamy, and unapologetically rich. The shells fry up golden and shatter-thin, breaking with every bite. Inside, dark chocolate, roasted hazelnuts, and mascarpone blend into a smooth, nutty filling with real depth. A dip in crushed hazelnuts and a dusting of sugar finish the deal.
Here’s Why This Chocolate Hazelnut Cannoli Recipe Works
Fried shells: Rolling the dough paper thin and frying until golden makes for shells that are light, crisp, and structurally sound.
No shortcuts on flavor: Dark chocolate and hazelnut emulsion give the filling serious depth. None of that artificial chocolate-pudding taste.
Balanced filling: Ricotta and mascarpone blend for creaminess without being runny, and a chill sets everything to the perfect pipeable consistency.
Crunch meets cream: Roasted hazelnuts folded into the filling (and crusted on the outside) deliver bite in all the right places.
If you’re into Italian-inspired chocolate desserts, try my Chocolate Italian Love Cake.
Craving more Nutella inspired flavors? My Nutella buttercream packs that same chocolate-hazelnut punch in frosting form.
Recipe Tips
Drain your ricotta: Draining excess moisture is non-negotiable. Extra liquid ruins the texture of the filling.
Roll the dough thin: Aim for 1/16 inch max. Thicker dough will make doughy shells that won’t crisp up.
Seal tight: Use egg white to glue the shell seam before frying, or they’ll pop open mid-bath.
Use a thermometer: Keep oil between 360–375°F so shells fry fast and crisp without absorbing grease.
Fill last minute: Always pipe the filling just before serving to keep shells crisp.
Got extra Marsala or ricotta? Use them for my simple Marsala strawberries with ricotta.
Cannoli with Chocolate Hazelnut Ricotta Cream
Homemade chocolate hazelnut cannoli deliver crisp fried shells, a rich chocolate-ricotta filling, and roasted hazelnut crunch in every bite.
Love desserts with rich filling and a chocolate finish? My profiteroles take a different route with light choux pastry instead of fried dough, but they hit that same indulgent note.
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Chocolate Hazelnut Cannoli
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Equipment
Ingredients
For the Shells:
- 2 cups all-purpose flour, 250 grams
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons butter, cold and diced
- 1 egg yolk
- ½ cup Marsala wine
- 1 teaspoon white vinegar
- 1 to 2 cold water, if needed
- 1 egg white, for sealing
For the Hazelnut Cream Filling:
- 4 ounces dark chocolate, chopped
- ¼ cup heavy cream
- 1 tablespoon butter
- 1½ cups ricotta cheese, drained overnight
- ¼ cup powdered sugar
- ⅓ cup hazelnuts, roasted and chopped
- ½ teaspoon hazelnut emulsion, or extract, or hazelnut liqueur
- ¼ cup mascarpone cheese
- ¼ teaspoon salt
Optional Garnishes:
- hazelnuts, roasted and chopped
- mini chocolate chips
- powdered sugar, for dusting
Instructions
Make the Dough:
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold diced butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Add the egg yolk, Marsala wine, and vinegar. Stir until a rough dough begins to form. Add water a teaspoon at a time if the dough feels too dry.
- Knead the dough for 5–7 minutes until smooth. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 1 hour.
Fry the Cannoli Shells:
- Heat oil in a deep, heavy-bottomed pot to 360–375°F. Use a thermometer to maintain the temperature.
- On a lightly floured surface, roll the dough very thin, about 1/16 inch thick. Cut into 5- to 6-inch circles and stretch them slightly into ovals. Wrap each piece around a metal cannoli mold, overlapping the edges. Seal the seam with egg white to prevent it from opening during frying.
- Carefully place the wrapped molds into the hot oil, a few at a time. Fry for 1½ to 2 minutes, turning occasionally, until golden brown and crisp.
- Use tongs to remove the shells and place them on a cooling rack. Let cool slightly, then gently slide the shells off the molds. Let the shells cool completely before filling.
Make the Filling:
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream in a small saucepan until just steaming, do not boil. Pour the hot cream over the chocolate, cover with a plate, and let sit for 5 minutes. Stir until smooth, then add the butter and hazelnut emulsion. Let it cool to a peanut butter consistency.
- In another bowl, beat the ricotta and mascarpone until creamy. Add the cooled chocolate mixture, powdered sugar, and salt. Mix well, then stir in the chopped hazelnuts. Refrigerate for at least 30 minutes, until the filling is firm and pipeable.
Fill and Garnish:
- Transfer the chilled filling to a piping bag (or zip-top bag with the corner snipped). Pipe the filling into both ends of each cannoli shell.
- Dip the ends in additional chopped hazelnuts or mini chocolate chips. Dust with confectioners’ sugar just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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