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Chocolate Cherry Cannoli
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Chocolate Cherry Cannoli
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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. 

Prep time
Plan for

Chill 2+ hours

10 - 20 cannolis, depending on size
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Chocolate Cherry Cannoli
Confectioners Powdered Sugar
Prep time :
Plan For

Chill 2+ hours

Yield :
10 - 20 cannolis, depending on size


  • 1 pound whole milk ricotta
  • 3/4 cup Imperial Sugar Confectioners Powdered Sugar
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 5-6 ounces semisweet chocolate, melted
  • 7 ounces dried or fresh cherries, finely chopped
  • 10-20 cannoli shells, store bought


  1. If using fresh cherries, chop in advance and strain.
  2. 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.
  3. 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.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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