Chocolate Hazelnut Cannoli

Several chocolate hazelnut filled cannoli on a plate.

No ratings yet

Chocolate Hazelnut Cannoli

These homemade chocolate hazelnut cannoli feature crisp fried shells and a creamy filling that channels rich Nutella vibes, thanks to dark chocolate and roasted hazelnuts. Dip the ends in more hazelnuts or chocolate chips for extra crunch.

Prep Time1 30

Cook Time30

Total Time2

Course: Dessert

Cuisine: American/Italian, Italian

Keyword: chocolate hazelnut cannoli

Servings: servings

Author: Dahn Boquist

Equipment

cannoli molds

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

Ricotta Drainage: For the creamiest filling, drain ricotta overnight in a fine mesh sieve or cheesecloth-lined colander set over a bowl. For a faster method, use the shortcut outlined in our Ricotta Gnocchi recipe. It removes excess moisture in minutes instead of hours.

Dough Texture: The dough should be soft but not sticky. Add water a teaspoon at a time only if it’s too dry to come together.

Rolling Tip: Roll the dough very thin (about 1/16-inch). Thicker dough results in tough shells that don't bubble or crisp well during frying.

No Cannoli Molds? You can make DIY molds by wrapping heavy-duty aluminum foil tightly around thick dowels or metal rods. Just make sure they’re food-safe and heat-safe.

Oil Temperature: Keep oil between 360–375°F. Too low and you will get greasy shells. Too high will give you burnt outsides with undercooked centers.

Make Ahead: The filling can be made up to 2 days in advance and stored in the fridge. Stir before using. Fried shells can be stored unfilled in an airtight container for up to 3 days. Fill just before serving to keep them crisp.

Nutrition