Chocolate Hazelnut Cannoli
Our chocolate hazelnut cannoli is a classic Italian pastry with a sweet cheese, hazelnut, and chocolate filling. Made with Perugina dark chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colavitarecipes.com.
Cooking tools:
- Stand mixer
- Cheesecloth
- Double boiler
- Kitchen scale
- Piping bag
- Silicone baking mat
- Fine-mesh sieve
- Zip-top bag
- Plastic wrap
- Parchment paper
- Refrigerator
- Freezer
- Stove
- Saucepan
- Mixing bowl
- Baking sheet
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Spoon
Ingredients
- 2 cups ricotta cheese
- 7 oz Perugina Dark Chocolate 51%, finely chopped
- 10 6-inch cannoli shells or additional smaller shells*
- ¼ cup heavy cream
- ¾ cup chocolate hazelnut spread, such as Nutella
- ½ tsp vanilla extract
- ⅛ tsp kosher salt or a pinch of fine salt
- 2 Perugina Milk Chocolate Baci, finely chopped
- 2 Perugina Dark Chocolate Baci, finely chopped
- ⅓ cup skinned, toasted hazelnuts, chopped
- confectioner's sugar, for dusting
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