Chocolate Chip Cannoli Cones

A quick and easy post to go with today’s quick and easy recipe! I loved the long weekend, and I’m excited that today is already Thursday, but I probably could have used an extra day in there this week to get everything done on my to-do list. It’s been a whirlwind! At least most of our patients are back to school today so hopefully the walk-ins will be a little slower at work and things will go back to its normal level of craziness. I feel like I need a vacation, and we just got back from vacation! I don’t have another day off until November, so I guess I’ll just keep daydreaming. Starting with these cannoli cones – they were so ridiculously easy to make I’m tempted to just whip up another batch. If you have any ice cream cones leftover from your Labor Day celebrations, you must make these to help beat the almost-fall blues :)

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I’ve made cannoli’s from scratch before – using cannoli tubes¬†and all – but the deep frying is definitely a bit intense, and with all the Italian bakeries around me here in the city, probably not worth the risk. So when I saw a few bloggers using waffle cones instead of true cannoli shells, a lightbulb went off. What a perfect excuse to eat cannoli filling by the spoonful and shove a bit into cones also! I searched far and wide for mini waffle cones, but to no avail here in New York City, so I was a crazy person and just cut down the regular sized ones about an inch. Definitely an unnecessary extra step, but I really wanted these to be mini and adorable. And of course dipped in chocolate and mini chocolate chips because that’s obviously the best part of a cannoli!

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Lies – the best part of a cannoli is the filling and I am absolutely obsessed with ricotta cheese. Add powdered sugar and chocolate chips and I’m done. I used to be adverse to cannolis because I generally don’t like cream fillings (no Twinkies for me, thank you) but cannoli filling is a whole different ball game for me. I actually love that it’s not too sweet but cold and perfect with the crunch of the shell/cone. Last time I made cannolis I flavored the filling with cinnamon (and made them mini then too, duh) and also used marscarpone, but I kept things simpler (and cheaper) here with just mini chocolate chips and straight ricotta. You’ll find a divide among recipes for cannoli filling that includes or does not include marscarpone, and I definitely think it does add a richness to the filling, but it’s expensive and I didn’t have it on hand so I left it out this time. Either way this is a fun and easy twist on the classic pastry that’s perfect for a party or just because.

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When I made these earlier this summer I actually themed them for July 4th with some red, white, and blue sprinkles as well as using red candy melts instead of the regular chocolate-dipped cones. You can be really creative with the decoration and theme with these – they’re a tasty and festive party treat! And OMG so easy – just check out the recipe below :)

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Chocolate Chip Cannoli Cones

Yield: 30 cones

Ingredients:

24 oz whole milk ricotta
1 cup powdered sugar

30 waffle cones, original or chocolate-flavored
6 oz semisweet chocolate, chips or chopped
2 cups mini chocolate chips, divided

Directions:

Place a wire mesh strainer over a bowl and wrap the ricotta in a piece of cheesecloth. Put the ricotta inside the strainer and allow the ricotta cheese to strain in the fridge overnight to let out excess liquid. Push down on the cheese a few times to promote draining.

If you want your cannoli cones to be "mini" like mine, use a serrated knife to shorten each ice cream cone about 1" so they're smaller. Cover 2 cookie sheets with wax paper and place 1 cup of the mini chocolate chips in a shallow dish and set aside. Melt the 6 oz of semisweet chocolate in the microwave in 30 second intervals until smooth, mixing well between each interval. Then dip the top of each cone in the melted chocolate, followed by a dunk in the bowl of mini chocoalte chips. Invert the chocolate-coated cones on the wax paper covered cookie sheets and allow the chocolate to set. You can keep these in an airtight container for up to a week.

For the cannoli filling, combine the strained ricotta cheese and powdered sugar in a large bowl and mix until well combined. Fold in the 1 remaining cup of mini chocolate chips. Place filling in a piping bag fit with a large round tip or a Ziploc bag with the corner snipped off. Fill each cannoli cone to the top and serve immediately. The filling will make the cones soggy if left filled for too long, so try to wait to fill your cones until right before you're ready to serve. Since filling them is so easy, just have your piping bag ready to go in the fridge and you can fill all the prepared cones in no time.

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2 Responses to “Chocolate Chip Cannoli Cones”

  1. #
    1
    Christi @ Love From The Oven — September 7, 2014 @ 12:05 am

    These look almost too good to eat! That said, I’d eat two. :) Yum!

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    2
    Ala — September 11, 2014 @ 11:21 pm

    These are GORGEOUS, Erica–I love the idea and would just love this with my ice cream so darn much!

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