Cannoli Filling (#1 and # 2)

Recipe by Dee514
READY IN: 1hr 15mins


  • Cannoli Filling 1
  • 2
    lbs ricotta cheese, drained (about 4 cups)
  • 4
    tablespoons semi-sweet chocolate chips (I prefer using the "mini" chips)
  • 2
    tablespoons candied orange peel, cut fine (optional)
  • 3
    fluid ounces Creme de Cacao (or liqueur of your choice,amaretto also works well)
  • 4
    tablespoons sugar
  • Cannoli Filling 2
  • 6
    cups ricotta cheese (about 3 pounds)
  • 12
    teaspoon cinnamon
  • 1
    ounce unsweetened chocolate, grated (optional) or 1 tablespoon cocoa powder (optional)
  • 1
    teaspoon vanilla
  • 4
    tablespoons finely chopped candied citron peel
  • 4
    tablespoons finely chopped candied orange peel
  • 6
    glace cherries, cut in half (for decoration) (optional)
  • confectioners' sugar, for sprinkling on shells (optional)


  • Cannoli Filling # 1: (Will fill 8 large cannoli):
  • Cream drained ricotta until very smooth.
  • Add chocolate chips, liqueur, orange peel and sugar; mix very well.
  • Chill filling until needed.
  • Using a very small spoon or pastry bag, fill cannoli shells.
  • Refrigerate until ready to serve.
  • Cannoli Filling # 2 (Will fill 10-12 cannoli):
  • In a bowl, sift together the sugar, cinnamon and cocoa (if using).
  • Mix ricotta well (until creamy) with sifted dry ingredients.
  • Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
  • Chill mixture until cold before filling shells.
  • When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
  • Lightly sprinkle the filled shells with Confectioner's sugar.
  • Keep refrigerated until ready to serve.
  • Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.