Picture this: You sink your teeth into a crisp cannoli shell and—BAM!—you’re greeted by a creamy, chocolatey elixir that hits every pleasure point in your soul.
No, you’re not dreaming; you’ve just discovered the best damn chocolate cannoli filling without ricotta! This bad boy brings in the charm of mascarpone and the sultriness of chocolate ganache for an unforgettable affair you won’t want to miss.
Let’s break it down. Most traditional cannoli fillings have ricotta. It’s fine, it’s dandy, but have you tried mascarpone? Lower in fat and oh-so-creamy, it’s like the Bentley to Ricotta’s Ford Focus.
Plus, mascarpone tends to hold up better in recipes, giving your chocolate filling a sturdier texture and a richer flavor. So why settle? Treat your tastebuds to the luxurious filling they deserve! Keep on reading. I’ll share more about this simple recipe.
Table of Contents
Mascarpone vs. Ricotta: The Creamy Controversy
- Creamier Texture: Mascarpone offers a creamy, velvety texture that takes your chocolate cannoli filling to the next level.
- Lower Fat Content: Believe it or not, mascarpone generally has less fat than ricotta, offering a more figure-friendly indulgence.
- Sturdier Consistency: Mascarpone holds up like a champ in recipes, ensuring your chocolate filling stays put.
- Richer Flavor: With a more concentrated creaminess, mascarpone enhances the richness of chocolate, creating a harmonious taste sensation.
- Luxury Factor: Think of mascarpone as the Bentley to ricotta’s Ford Focus; it’s a splurge that your taste buds will thank you for.
- No Draining Needed: Unlike ricotta, mascarpone is good to go straight from the tub—no messy draining required.
- Universal Appeal: Mascarpone’s milder flavor makes it versatile, blending seamlessly with sweet and savory recipes.
- Texture & Mouthfeel: Mascarpone delivers every time if you’re after that perfect balance between silky and firm.
- Cannoli Game-Changer: When it comes to chocolate cannoli filling, swapping ricotta for mascarpone is like upgrading from coach to first class.
Why You Will Love This Chocolate Cannoli Filling (Even More Than You Think)
- Ricotta-Free Extravaganza: This is not your Nonna’s cannoli filling. We ditched the ricotta and upgraded to a luxe mascarpone base, delivering a smooth, sturdy texture that’ll have you swooning over it.
- Indulgence Overload: Rich, decadent, and unapologetically chocolatey—this filling is the stuff of dessert dreams.
- Effortless Execution: Who says heavenly treats need to be complicated? This recipe is a breeze; you’ll go from zero to hero in the kitchen with minimal effort.
- Plan Ahead, Stress Less: Make it in advance and stash it in the fridge. Your sensational filling is ready for its grand entrance when it’s go-time.
- Pantry-Friendly Ingredients: No obscure components here. Every ingredient is easy to find, meaning you’re just a grocery trip away from cannoli heaven.
- Ready to Roll: Whether heading to a get-together or hosting your own soirée, this chocolate filling for cannoli is as portable as it gets. The real challenge? Not eating it all before you arrive.
- The Life of the Party: Ideal for any celebration, holiday, or ‘just because’ moments, this cannoli chocolate filling brings the ‘wow’ factor every time.
- Bigger Batches, No Problem: Need to feed a crowd? Easily scale up the recipe without sacrificing taste or texture. Your guests will thank you.
- The Ultimate Cannoli Twist: It’s a classic treat, reinvented. You’re not just breaking the mold here but creating a whole new one.
Make The No Ricotta Cheese Cannoli Chocolate With These Kitchen Essentials
- stand mixer or hand mixer
- rubber scraper
- Large mixing bowl if not using a stand mixer
- pastry bag, plastic bag, or disposable pastry bag
- measuring cups and spoons
Ingredients for the Chocolate Cannoli Filling without Ricotta
You’ll note that each ingredient is easy to find or prepare, as I only use the easiest items.
- Made ahead Chocolate ganache
- Mascarpone
- Sugar
- Vanilla
How To Make The Chocolate Cannoli Filling Without Ricotta
This process is easy and will provide you with a delicious, indulgent, creamy, light, yet stiff enough chocolate filling for cannoli.
Step 1 Create The Chocolate Filling For the Cannoli Cream Base
Now, to make the ricotta-free chocolate filling for cannolis, are you ready? Prepare this super easy GANACHE recipe ahead of time, either while making the cannoli shells or while you are getting ready to fill the cannoli shells.
Once the chocolate ganache is prepared, allow it to cool.
Chocolate Ganache Recipe (The Secret Sauce 🤫)
Ever wonder why this filling is a bomb of taste? It’s because of the chocolate ganache that’s mixed in. But don’t fret; here’s a simplified version, or head to my detailed post for more.
This is my ganache on another recipe I was using; you’ll mix it more to get the fluff you need;)
- Heat It: Microwave your heavy cream for 45-60 seconds. It should be just about to boil.
- Melt the Chocolate: Pour the heated cream over the chocolate morsels in a heat-proof bowl. Let it sit for 3 minutes and then stir until smooth.
- Optional Coloring: Want to add a splash of color? Now’s your chance. Add color drop-by-drop and mix.
- Let It Cool: If using it for this cannoli recipe, cool and thicken it before mixing it with other ingredients.
If you’ve made it days ahead, you’ll need to warm this up, so use the microwave in small increments until it is warm enough that it is not a liquid and still chill enough that it is not a hard mound.
Step 2: Prepare the Ricotta-Free Cream Base Before Adding In The Chocolate Filling For Cannoli
Add confectioner’s sugar, cinnamon, and a dash of vanilla in a large bowl.
Step 3 Combine the Chocolate Ganache with The Mascarpone Filling
Now add the chocolate ganache to the mixture and whip with the whipping attachment, and make sure not to overprocess as it will get hard as you keep whipping.
Rather, get it combined and velvety, then stop!
Step 4 The Pastry Bag + The Mascarpone Ganache Chocolate Filling
Place a wide glass on your work surface and put the pastry bag inside the glass, draping the edges of the bag over the sides.
You’ll fill this up with the ricotta-free recipe of chocolate ganache with mascarpone now!
Step 5 Use the Chocolate Filling For Cannoli To Load Each Cannoli Shell
Line up your cannoli shells and fill them one by one.
Want more of a treat? Dip each end into mini chocolate chips or sprinkle the lots with color crystals or jimmies; I did!
What To Serve With Your Chocolate Filling For Cannoli?
I think there is nothing you can’t put with a cannoli as a pairing becuase it is such an easygoing pastry. You can easily add sides, other fun desserts, and fabulous flavored cocktails to the pastry!
- raspberry puree or strawberry puree atop
- caramel drizzle
- fresh berries sliced
- a glass of wine, etc.
Desserts
Serve with pizzelle, biscotti, peach pie, or ice cream. There are no bad combinations.
Cocktails To Pair With Chocolate Cannoli Filling Without Ricotta Cannolis
I love margaritas, but that is just one option to use for cocktails. don’t forget sangria, wines, white and red, Italian beer, or a good gin and tonic, martinis, and any drink with bourbon!
Popular Substitutions For Chocolate Filling For Cannoli
If you are not a fan of using mascarpone, I would suggest using the following options for filling to lighten the mascarpone.
- cream cheese
- or 1/2 cream cheese and 1/2 mascarpone
- More vanilla extract
- Almond Extract
How To Store The Chocolate Cannoli Filling without Ricotta
If you didn’t already guess, you wouldn’t be reheating the cannoli filling, but you can store it, and I’ll share all the details here.
Best Way To Store The Chocolate Ganache With Mascarpone Filling
You’ll want to keep this in the refrigerator.
How Long Will The Chocolate Cannoli Filling With Mascarpone Last In The Fridge?
Please do not keep it beyond 7 days.
Can I Freeze The Chocolate Filling For Cannoli?
Yes, you can freeze it.
Marscapone With Chocolate Ganache Cannoli Chocolate Cannoli Filling FAQs
Can I Use Cream Cheese Instead Of Mascarpone?
Yes, you can!
Can I Make Batches of Chocolate Ganache with Mascarpone, Fill Disposable Pastry Bags and Freeze them?
Yes, you can and should; it makes it easier to have a prepared dessert filling ahead of time! Do not store for longer than 6 months.
Can I Freeze The Ricotta-Free Cannoli Chocolate Filling?
Yes. In fact, we recommend filling a disposable piping bag, sealing it, and placing it in a plastic freezer bag for up to 6 months. Defrost in the fridge for a few hours before using it!
Pro Dana Tips For Our Cannoli Chocolate Ricotta-Free Cannoli Filling
- Quick Tip: Use a piping bag for a clean, professional look!
- Chef’s Secret: Want a lighter filling? Whip the mascarpone before adding it to the mix.
- Hot Take: Use the highest quality chocolate for a dessert that sings!
You Won’t Look Back Once You Try This Chocolate Cannoli Filling Without Ricotta!
I’m telling ya, this is an easy, no-fail recipe. I can’t wait for you to whip up this chocolatey, mascarpone-filled marvel and experience a dessert revelation.
Got tweaks? Made it your own? Hell yeah! That’s what cooking’s all about!
👉 Now, don’t leave me hanging here. I’m practically drooling thinking about your culinary adventures! Drop a comment, shoot me a message, or slide into my DMs and spill the beans. Seriously, I LIVE for your food stories and kitchen victories.
Let your inner dessert wizard out and make this cannoli filling your next pièce de résistance. Trust me, your taste buds will send you thank-you notes. Ready to wow your guests? Hit the kitchen and show this recipe who’s boss!
Catch you on the flip side, fellow foodie. Until then, happy cooking and even happier eating!
Let’s Keep the Ricotta-Free Cannoli Filling Culinary Magic Going!
Bookmark this page, pin it, share it, tattoo it on your arm (okay, maybe not that last one). And don’t forget to check back for more deliciousness coming your way!
Till then, keep rockin’ those recipes! ~ Dana XO
Here’s the Recipe! Dana XO
Chocolate Cannoli Filling without Ricotta Cheese
Easy Ultimate Chocolate Cannoli Filling Without Ricotta - is a decadent, chocolate lovers' haven: crafted of a ricotta-free base and a perfectly balanced sweet ratio of a multi-use chocolate recipe that is converted into cannoli chocolate lead ingredient, combined with other simple ingredients, then piped via a pastry bag, with a slightly stiffer consistency that it's pleasurable to work with and yet soft enough that is the ultimate velvety cream against the gentle crunch of a filled cannoli shell. Expect this chocolate filling for the cannoli to disappear from the bowl and the filled cannoli shells!
If you're filling the cannoli shells to the brim because, hey, who can ever have too much cannoli filling? Then, the yield might be a bit less than our forecasted numbers below, but this ballparks how much I yield every time!
- If you're using mini cannolis shells, it could fill around 24-30 mini cannolis.
- If you're using standard-sized cannoli shells, it could fill approximately 12-16.
Ingredients
- 12 oz Chocolate Ganache (See below in recipe notes how to make and a link to the post recipe too)
- 8 oz Mascarpone Cheese (or cream cheese)
- 1 Teaspoon Vanilla
- 1/4 cup Powdered Sugar
- Dash of Cinnamon (not more than 1/4 teaspoon)
- FOR THE CHOCOLATE GANACHE FILLING
- 1 Cup of Heavy Whipping Cream
- 12 ounces Chocolate morsels
- Measuring Cup
- Microwave-safe bowl
Instructions
- Prepare the 12 oz Chocolate Ganache (Use notes below to prepare or head to the post ). Allow the Ganache to cool (at least 2 hours ahead, or refrigerate for quicker cooling).
- Drape a disposable pastry bag, zip plastic bag, or pastry sleeve over a Tall glass to make filling it with the filling after preparation so much easier.
- Start by adding powdered sugar, a dash of cinnamon, mascarpone, and whip it to combine well.
- Add the room-temperature chocolate ganache to a large mixing bowl.
- Mix The Ganache until it gets fluffy but not too stiff.
- Once mixed, transfer the filling to the pastry bag and start filling those delicious cannoli shells.
- OPTIONAL: If you like chocolate chips, use mini chips in a small bowl, place them in, and then dip each filled cannoli end into the chips before serving.
- Got some extra filling? Refrigerate it for up to seven days.
Notes
Quick Chocolate Ganache Recipe
For a deep dive into ganache, check out my dedicated ganache post. But for now, here's the quick and dirty.
Ingredients
- 1 Cup Heavy Whipping Cream
- 12 ounces Chocolate Morsels
- Microwave-safe Measuring Cup
- Microwave-safe bowl
Instructions
- Heat the Cream: Microwave the heavy cream for 45 seconds to a minute. Keep an eye on it; you want it hot but not boiling over (on the cusp of boiling, so longer timing may be needed )
- Melt the Chocolate: Pour the hot cream over the chocolate morsels in a heat-proof bowl. Let sit for 3 minutes, then stir until smooth, or use mixer whisks to achieve this.
- Cool and Thicken: Let the ganache cool and thicken before incorporating it into the filling.
Nutrition Information:
Yield: 12 Serving Size: `1Amount Per Serving: Calories: 466Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 61mgSodium: 133mgCarbohydrates: 38gFiber: 2gSugar: 33gProtein: 6g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.
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