Cannoli Cones
If you’ve been following my blog for a few years then by now you’ve probably figured out I’m obsessed with cannoli. It is one of the worlds best desserts! I’ve shared the classic Cannoli, Cannoli Bites (mini baked version), Cannoli Dip, Cannoli Cupcakes, Cannoli Cream Puffs, and even Cannoli Ice Cream. And now it’s about time I shared a simplified easier/cheater version. I’ve always loved sugar cones so I knew I’d be a big fan of these. Plus they aren’t fried so that means I get to eat two right :)??
Ingredients You’ll Need for This Recipe
Whole milk ricotta Sugar cones Semi-sweet chocolate Heavy cream Powdered sugar Vanilla Cinnamon Semi-sweet chocolate, unsalted pistachios, raspberries (optional)
How to Make Cannoli Cones
Strain ricotta. If dipping cones in melted chocolate if desired, let set. Whip until stiff peaks form. In a bowl combine strained ricotta, powdered sugar, vanilla and cinnamon. Whip to blend. Fold whipped cream and chocolate chips into ricotta mixture. Transfer to a piping bag and pipe mixture into cones. Garnish with chocolate chips, pistachios and raspberries if desired.
A Fun Treat for All Ages
These are a fun treat that people of all ages will totally enjoy. Who could resist them? Plus these are one of those things that are perfect for any, and I mean any occasion. Birthday, holiday (Christmas/Valentines/Thanksgiving/National Cannoli Day), work party, summer cookout (just keep the filling cold), grandma’s 90th, anniversary, bridal shower, or for a “it’s Monday I need a treat” kind of occasion.
A Lazy Treat for Busy Days
What I’m trying to say is you really just need to try these lazy cannoli, even if you have zero excuses. Because cannoli don’t need an excuse. We just make them. And eat them. And chocolate. Life needs chocolate. And here we get both. And now my life is complete.
It’s Just too Good to Resist!
Make them soon and try not to eat all of the filling by the spoonful before you even get to filling the cones. It’s hard to resist I know!
Oh and feel free to add more cinnamon or some orange zest to the filling if that’s what your Grandma did in her cannoli. But don’t leave out the cream. I know it’s not traditional but it makes the filling more stable, plus I love that fluffy texture.
