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 cannoli to disappear from the bowl and the filled cannoli shells!
You can hump to the recipe here, but you will miss out on some good information not included in the recipe!
Why You Will Love This Chocolate Filling For Cannoli
We love this recipe because there is no ricotta cheese in the mixture, so yes this is a ricotta-free recipe for cannoli filling and one of my favorites for that reason, as the texture is strong and better when working with a chocolate batter.
Again this is only my personal opinion so take it for whatever that is worth!
I will also share that Mascarpone has less fat and is very similar to what you might already have in your refrigerator, cream cheese.
Working with Mascarpone is easier in my opinion as it maintains it’s thicker, more resilient, tasty quality, and is nice to fill and set inside of a cannoli shell, but again, that is just what I think and what I do.
- It’s a rich, decadent chocolate filling
- The chocolate filling is easy to prepare
- You can and should make it in advance
- Easy to find ingredients
- Completely transportable
- Perfect for any party, celebration, holiday
- Can easily be made in larger quantities
- A fabulous twist on basic cannoli filling without ricotta cheese!
Equipment Needed To Make The No Ricotta Cheese Cannoli Chocolate
- 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 super easy to find or prepare as I only use the easiest items
- Made ahead Chocolate ganache
How To Make The Chocolate Cannoli Filling Without Ricotta
This process is very easy and it will provide you with a delicious and indulgent, creamy, light, yet stiff enough chocolate filling for cannoli
Step 1 Create The Chocolate Filling For the Cannoli Cream Base
You’ll want to prepare this super easy GANACHE recipe ahead of time, either while you are making the cannoli shells or while you are getting ready to fill the cannoli shells.
Prepare the chocolate ganache ahead of time and allow it to cool, or you might have the ganache already made and stored in the fridge?
If you’ve made it days ahead, you’ll need to warm this up, so use the microwave in small time 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
In a large bowl add confectioner’s sugar and cinnamon and a dash of vanilla.
Step 3 Combine the Chocolate Ganache with The Mascarpone Filling
Now add the chocolate ganache to the mixture and whip with the whipping attachment, making sure to not overprocess as it will get hard as you keep whipping.
Rather, get it combined and kind of 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 ends with color crystals or jimmies, I did!
What To Serve With Your Chocolate Filling For Cannoli?
I think there is nothing that you can’t put with a cannoli as a pairing, becuase it is such an easygoing pastry.
I’d suggest any of the following sides accompany the pastry!
- raspberry puree or a strawberry puree atop
- caramel drizzle
- fresh berries sliced
- a glass of wine, etc.
If you are not a fan of using mascarpone, I would suggest using the following options for filling to lighten on the mascarpone.
- cream cheese
- or 1/2 cream cheese and 1/2 mascarpone
- More vanilla extract
- Almond Extract
How To Reheat and Store Chocolate Cannoli Filling without Ricotta
If you didn’t already guess you won’t be reheating the whole cannoli filling, but you can store it, and I’ll share all the details here.
But you can store leftovers of this dessert filling and should do so!
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?
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 The Chocolate Ganache with Mascarpone and Fill Disposable Pastry Bags and Freeze?
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
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Make Sure To Come Back and Tell Me How Your Chocolate Cannoli Filling Without Ricotta Turned Out!
There is nothing I love more than when you reach back out and tell me what you did differently, or how your recipes turned out after using mine!
I really hope you enjoy this different spin on a ricotta-free recipe for cannoli filling as much as I love preparing it!
Here’s the Recipe! Dana XO
- 12 oz Chocolate Ganache
- 8 Oz Mascarpone Cheese (or cream cheese)
- 1 Teaspoon Vanilla
- 1/4 Powdered Sugar
- Dash of Cinnamon (not more than 1/4 teaspoon
Prepare Ganache, and allow it to cool (at least 2 hours ahead or you will need to refrigerate it to get it cooler faster) Easy Chocolate Ganache
Prepare a disposable pastry bag, zip plastic bag, or a pastry sleeve by draping it over a glass to make filling easier, and set aside.
In A large mixing bowl, add confectioners sugar, a dash of cinnamon, and the chocolate ganache. I use my stand mixer and the whipping attachment, because it is strong but properly combines.
You'll mix to combine, and you will find that the ganache will get fluffy, and a little stiff yet not hard. So don't overmix the combination or it will get too hard to push through the pastry bag.
Once combined transfer it to the prepared pastry bag and fill the cannoli shells.
Fill each cannoli and you can optionally add additional chocolate chips on the ends of the cannoli pastry before serving.
Refrigerate any leftover filling.
Dispense only what you need and you can refrigerate the leftover chocolate cannoli filling without ricotta cheese for up to seven days inside a plastic storage bag in the fridge.