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.
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.
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!
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:
Easy Italian Cannoli Truffles
- 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)
- 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.
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.