Cannoli Cones

Cannoli Cones

You know what rocks? Cannoli. But you want to know what I do not have time for? Making my own shells. And you know what the perfect substitution for homemade shells is? You probably already guessed from the pictures and title, but pretend to be surprised anyway, ok?

Sugar cones!

These are great for serving at parties. You can do a variety of toppings. Dipping the cones in chocolate, coating them with chocolate chips or nuts, make a few different kinds!

Cannoli Cones

So let’s talk for a minute about something important for this recipe: draining the ricotta.

I know, what a pain! But, seriously, it makes a big difference! I made these without draining the ricotta the first time and while the filling was still good, it wasn’t as easy to pipe and the liquid in the ricotta made the cones get really soggy after a few hours.

So, lesson learned, drain your ricotta!

I didn’t have cheesecloth, I set up my own little system by placing a mesh strainer/sieve in a bowl with a paper towel (I’m sorry that I didn’t get a photo of it!). It did the trick though!

Holy Cannoli! (I know. I’m sorry. I tried really hard not to go there…)

Cannoli Cones

Cannoli Cones

Cannoli Cones

Ingredients:

  • 1 lb. (16 oz) whole milk ricotta cheese (drained overnight)
  • 10 sugar cones
  • 3/4 cup semisweet chocolate chips (for dipping cones; optional)
  • 1/2-2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup mini chocolate chips

Directions:

  1. I recommend draining your ricotta overnight. I took a mixing bowl and laid a large mesh strainer on top, then a paper towel, followed by the ricotta and let it sit it the fridge overnight. You can also use a cheese cloth if you have one!
  2. If you want to dip your cones in melted chocolate, melt the semi-sweet chips in the microwave and dip! Place the cones in a glass or on wax paper to dry.
  3. In a large mixing bowl, beat together the drained ricotta, sugar, and the vanilla until well-combined. Stir in the mini chocolate chips. Use a piping bag or spoon the mixture into each cone. Serve (see note)!

For serving, these are best served on the same day. While draining the ricotta helps keeps the cones from getting soggy, they can still get a little soggy. If you want to prep them earlier, make the filling the night before and then fill the cones the day you plan to serve them.

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39 comments

  1. I’m assuming you didn’t mean to add the second pound of ricotta? I’m thinking that if you lined the cones with the chocolate instead of just putting chocolate around the lip of the cones, it would keep them from getting soggy. Your thoughts?

    • Hi Pamela, thanks for pointing that out. It should be fixed now. I like your idea of lining the inside of the cones with chocolate. It might help, but since I haven’t tried it, I can’t be sure. Let me know if you give it a try though!

    • I melted chips with a little half and half. Put a small dollop in the tip of the cone and then painted the inside and dipped the rim. Worked perfectly. 
      Also: I thought the entire cone was a bit too much. So I used a serrated (bread) knife and gently cut all around the rim removing about half an inch. Gentle sawing motion with virtually no pressure, let the knife do the work . Worked perfectly didn’t break a single one!

    • I will definitely try this dessert. Had the idea of coating the inside with chocolate myself. Glad to see that it works. Thanks for the tip on reducing the cones. Wish I could find some mini cones. (Oh well) Will use the cut off tops as a topping for something else.

  2. haha holy cannoli – too funny!

    Love these! I really enjoy cannoli but do not want to bother making the shells! What a fun idea!

  3. What a great idea! We love cannolis. We get them from an Italian bake shop nearby but only for a special treat.

  4. Man, I love cannoli cones! They’re such a great idea for an easy cannoli fix.

  5. Can you believe I had my first cannoli ever within the last 6 months? I was missing out!! I love these cute little cones!

  6. What a gorgeous treat! My family will go crazy for them. :)

  7. I just fell in food love – what a great idea making cannoli’s out of cones!

  8. Pingback: Whipped Chocolate Ricotta - Eat. Drink. Love.

  9. I tried my first cannoli tonight. I liked it but was thinking I could improve them. Now with the cone I think I’ll have to give it a try

  10. I made these for our little Sicilian girlfriend 98 years old…I lined the cones with chocolate but didn’t fill them until we were ready to enjoy them.  I also made my own sugared orange peels for decorations along with pistachios on the top.  They were marvelous!  Added orange zest to the filling for added flavor. Since it was her birthday I put birthday sprinkles on the chocolate part of the cone….looked awesome!

  11. Can you completely make these the day before and refrigerate them overnight for the next day thank you Dolly

    • I wouldn’t make them completely the day before. The cones will get soggy overnight. You could certainly mix up the filling the night before and prepare the cones with the dipped chocolate and then just assemble the day of.

  12. How long can you keep Cannoli cream sugar cones before serving.  I’m serving 18 ladies an Italian meal and do not have time to fill right before serving.  HELP

    • Hi Patsy, you can try prepping them earlier in the day. I haven’t tried it myself. I’d make sure you drain the ricotta really well overnight and hopefully that will help prevent the cones from getting soggy!

  13. Made these for my hubby’s 50th birthday this weekend. Very yummy! I did line the cones with chocolate & the cones did not get soggy for the ones that didn’t get eaten till the next day. Had a little trouble with piping into the cones with piping bag, the chocolate chips got clogged in the tips so just switched to a plastic baggies for pipping & this worked well. 

  14. Can you substitute cream cheese for the ricotta?

  15. Just love this idea, and since cannoli are my favorite dessert, I will definitely be trying these. Thanks for the idea, from a cannoli lovin’ Italian!

  16. I used the waffle cones they turned out great

  17. Well I enjoyed the flavor, everyone who tried these did not like the texture. Is there a way to make the ricotta cheese creamier instead of gritty? 

    • Hey Chris. Hmm, maybe try a different brand next time? I do know what you mean though but I think that’s the nature of ricotta and some brands seem to be grittier than others. I use Polly-O a lot. You can try beating the mixture longer. You can also try adding cream cheese and less ricotta next time, but it won’t be as authentic, but still yummy!

    • Catherine, if you can find Marscapone it is very creamy, and works AMAZING for mixing up cannoli cream!!

    • Mascarpone is a great sub!

  18. Put thr ricotta through a mesh sieve. Creamy

  19. I absolutely love this idea. Cannolis are my favorite dessert, but I never have time to do the shells from scratch. These could be whipped up in no time at all! Thank you!

  20. For parties I have made the Cannoli filling and then used Cinnamon bagel chips as a dipper. You could also use Cinnamon Graham Crackers to dip with. This is a fast way to serve if you are in a time crunch. But for a real dessert you can’t beat the Sugar Cone idea.

  21. how many cones ca you fill with this receipe

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