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Chocolate cream cannoli served
Decadent crisp pastry tubes filled with smooth dark chocolate cream.

Chocolate Cream Cannoli

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Cannoli is the symbol of Sicily, with roots going back to Arab rule. The characteristic blistering of the dough is due to added alcohol (wine) and the correct frying temperature. The filling is traditionally ricotta-based, but this modern chocolate ganache version plays on textural contrast: the meeting of crisp, deep-fried pastry and silky, rich cream.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 5 hrs
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian (Sicilian)

Ingredients

Equipment Needed

  • Metal cannoli tubes
  • Pasta machine (optional)
  • Piping bag
  • Kitchen thermometer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Rub the flour with the butter, add the sugar, salt, egg, and wine. Knead into a stiff, smooth dough.

Tip: The acidity of the wine weakens the gluten network, making the dough more pliable to roll, but crumbly when baked.
2 ✓

Rest the dough wrapped in cling film in the fridge for 30 minutes.

Tip: During resting (relaxation), the moisture distributes evenly in the dough.
3 ✓

Prepare the ganache: pour the hot cream over the chopped chocolate, let stand for 1 minute, then stir until smooth. Chill thoroughly (min. 4 hours).

Tip: The emulsion is stable if the fat and water phases do not separate. Glossy cream indicates success.
4 ✓

Roll the dough very thin, cut circles, and wrap around the metal tubes. Brush the join with egg white.

Tip: Only brush the edge of the dough! If egg white gets onto the metal tube, the baked dough will stick to it.
5 ✓

Fry in 180°C oil until golden brown. Drain vertically.

Tip: If the oil is colder, the dough absorbs it. If too hot, the outside burns but the inside remains raw.
6 ✓

Whip the cooled ganache with a mixer, fill into the cold pastry tubes, and dust with icing sugar.

Tip: Whipping introduces air into the cream, increasing volume and softening the mouthfeel.

Recipe FAQ

Why is the dough blistered?
Alcohol (wine) evaporates at a lower temperature than water, creating sudden steam bubbles in the dough before it sets.
When should I fill it?
Exclusively before serving. The moisture of the cream softens the crisp pastry within minutes.

Ingredients

  • 200 g Plain flour
  • 30 g Icing sugar
  • 30 g Cold butter
  • 1 Egg
  • 1 Egg white (for sealing)
  • 40 ml Dry white wine
  • 1 pinch Salt
  • 150 g Good quality dark chocolate (min. 60%)
  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 500 ml Oil for frying
  • 1 tbsp Icing sugar (for dusting)