These mini cannoli are delightfully simple, irresistibly tasty and undeniably cute. They capture the classic Italian sweet in a tiny, party-ready form. Ready in about 10–15 minutes, they’re ideal for game-day snacks, celebrations or just a cosy treat on the sofa with a cup of tea.
Seriously — how adorable are these?
I’ve been a little obsessed with cannoli lately, so when I spotted mini cannoli shells at the supermarket I couldn’t resist grabbing a pack.
They’re perfect for parties — but just as good for a quiet night in watching films.
Cannoli Shells
You can make cannoli shells from scratch if you prefer — the pastry dough isn’t difficult — but making them involves resting the dough, rolling it thin, shaping it around tubes and frying, which takes time. For an impressive, quick dessert that’s ideal for entertaining, store-bought mini shells are a brilliant shortcut.
The cannoli filling
Use good-quality ricotta and whisk it until smooth. Add caster sugar, most of the chocolate chips and the zest of an orange or lemon. I prefer orange zest, but lemon works well too. Choose your favourite chocolate chips — I used dark chocolate here and kept a few aside for decorating.
Transfer the filling to a piping bag fitted with a plain or star nozzle. Chill the filling in the freezer for 5–10 minutes to firm it slightly, or keep it in the fridge if you don’t plan to fill the shells right away.
For the shells, melt the chocolates in a heatproof bowl over simmering water (don’t let the bowl touch the water). Dip each end of the mini shells in melted chocolate and rest them on baking parchment until set.
Once the chocolate has set and the filling is chilled, pipe the ricotta mixture into each shell. Finish by pressing candied orange peel or the reserved chocolate chips into each end.
Serve and enjoy!
More sweet treats to try
- Homemade Sicilian Cannoli (shells and filling)
- Italian Hot Chocolate
- Homemade Nutella Chocolate Spread
- Chocolate Panna Cotta
- Chocolate Hazelnut Ice Cream
- Tiramisu Ice Cream
If you’ve tried these mini cannoli or any other recipe here, please rate the recipe and share your experience in the comments — I love hearing from readers!
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get great results.
Mini Cannoli
By Emily
Ingredients
- 20 mini cannoli shells
- 14.1 oz (400g) good-quality ricotta
- 1.7 oz (50g) dark chocolate
- 1.7 oz (50g) white chocolate
- 1/2 cup (110g) extra fine caster sugar
- zest of 1 orange
- 1/2 cup (80g) dark chocolate chips
- 1 tbsp chopped candied orange peel
Instructions
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Place a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water. Break the chocolate into pieces and gently melt — repeat separately if using two types of chocolate.
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Dip each end of the mini cannoli shells into the melted chocolate and lay them on baking parchment to set.
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Whisk the ricotta until smooth, then stir in the sugar, about two-thirds of the chocolate chips and the orange zest.
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Spoon the filling into a piping bag fitted with your preferred nozzle and chill in the freezer for 5–10 minutes to firm, or chill in the fridge if you’ll fill the shells later.
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When the chocolate has set, pipe the ricotta filling into each shell and finish the ends with candied orange peel and the remaining chocolate chips.
Notes
- While the chocolate is still wet, dip the ends in chopped nuts or candied fruit — chopped hazelnuts and pistachios work particularly well.
- Decorate with sprinkles for festive occasions: pink for Valentine’s Day or red and green for Christmas.
- Nutrition values are per mini cannoli and are estimates.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless a recipe specifies otherwise.
- When I use canned or jarred tomatoes I look for quality brands for best flavour.
- Vegetable sizes are assumed medium unless stated.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as a guide.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.