When made from scratch, cannolis can be time-intensive, but for this recipe we started with pre-made cannoli shells making for a much easier and faster dessert. We stayed true to the recipe's Italian roots by filling them with fresh ricotta, instead of custard and cream that you find frequently here in the U.S. Geared towards chocolate lovers, these Chocolate Cherry Cannoli are filled with chocolate ricotta cream and fresh sweet cherries.
If using fresh cherries, chop in advance and strain.
Combine ricotta, powdered sugar, and cocoa powder until well combined. Fold in vanilla, melted chocolate and cherries. Chill for several hours before piping into cannoli shells.
Dust completed cannoli with cocoa powder or powdered sugar to finish. If desired, garnish ends with finely chopped chocolate and fresh, dried or jarred cherries.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.
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