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    Home » Recipes » Appetizer Recipes

    Easy Italian Cannoli Truffles

    Published: May 20, 2015 · Modified: May 14, 2020 by Andrea

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    Incredibly easy to make, these Easy Italian cannoli truffles have all the Sicilian cannoli flavor delivered in a bite-sized version.

    Italian Cannoli, which literally "little tubes", are a staple of Sicilian cuisine. 

    The recipes may vary, some come with candied fruit, others with a little cinnamon, vanilla or chocolate chips.

    My favorites are the ones with chopped pistachios and  I like a hint of chocolate too.

    They are the perfect dessert, crunchy & creamy, sweet but well-balanced, fresh and aromatic.

    As you might have guessed I'm a HUGE fan of cannoli. I love the crunchy sweet shells but most of all the simple and delicious flavor of the ricotta filling.

    It all comes down to the filling to me. I would be OK (but still upsetting ) without the shells, but the filling, I can't imagine my life without it.

    It's by far my favorite cream filling for desserts and I often use it to make delicious cheesecakes.

    ricotta cannoli filling in a large bowl

    Rich, but low in calories and just a little sweet, ricotta is the secret to many beautiful savory dishes.

    But it can also transform a dessert into something luxurious while keeping it light at the same time.

    Cannoli are traditionally prepared with fresh ricotta cheese from sheep's milk. Ricotta from cows' milk has a milder flavour, but can be easily used as a substitute.

    cannoli truffles with a pistachio crust served on a board.

    When I don't have the time to make homemade cannoli shells, these easy Italian cannoli truffles are my favorite way to fulfill my weekly cannoli-cravings.

    They're super cute and effortlessly easy to put together.

    Loaded with Sicilian cannoli flavor, these cute Italian cheese balls are perfect to share ( or not, and enjoy all by yourself!) and by omitting the shells, they also become gluten-free!

    cannoli truffles topped with a pistachio crust

    If you can find cannoli shells easily (or you want to try to make your own), break them up into pieces and serve them like tortilla chips with a big-sized version of this Cannoli ball- It will make a showstopping party dessert!

    More Italian Desserts Recipes:

    Classic Tiramisu Without Eggs – Authentic Italian Recipe

    Lemon Beer Cake with Honey and Figs

    Caprese Cake (Gluten-free Chocolate Cake)

    Rustic Italian Apple Cake {dairy-free, with olive oil}

    Incredibly easy to make, these mini cannoli truffles have all sicilian cannoli flavors delivered in a bite-sized version. recipe by www.thepetitecook.com
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    5 from 1 vote

    Easy Italian Cannoli Truffles

    Prevent your screen from going dark
    Incredibly easy to make, these easy Italian cannoli truffles have all the Sicilian cannoli flavor delivered in a bite-sized version.
    Prep Time30 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Italian
    Serving: 40
    Calories: 71kcal
    Author: Andrea Soranidis

    Ingredients

    • 400 g ricotta cheese, well-drained
    • 150 g sugar
    • ½ tablespoon organic orange zest
    • ½ tablespoon organic lemon zest
    • ½ teaspoon vanilla pod seeds, optional
    • 2 tablespoon peeled pistachio, finely crushed

    For the coating:

    • 100 g high quality dark chocolate (70%), finely chopped
    • 1 cup peeled pistachio, finely crushed
    • 2 cannoli shells, finely crumbled (optional)

    Instructions

    • In a food processor, mix together ricotta, sugar, vanilla on low-speed. Beat the cheese mixture until you reach a creamy texture. Mix in pistachio and lemon & orange zest, and stir until combined.
    • Refrigerate the ricotta mixture in the freezer for 15 minutes.
    • Transfer the ricotta cream into a piping bag.
    • Pipe the ricotta into tiny balls, on a tray covered with parchment paper. Refrigerate the truffles in the freezer for 15 min.
    • In a small bowl combine crumbled chocolate, cannolo shells (optional) and pistachio.
    • Remove from the freezer and dip each ball into the pistachio mixture, coating evenly the surface.
    • Serve immediately or keep in the freezer for max ½ day and remove 10 minutes before serving.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 71kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 9mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    More Appetizer Recipes

    • Baked Purple Sweet Potatoes
    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
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