Perugina’s Baci chocolates. They are addicting with their creamy chocolate-hazelnut filling and whole hazelnut center.Chocolate-hazelnut has probably become one of the most popular dessert flavor-combinations out there, and it’s no surprise. Whether it’s ice cream, brownies, cookies or these cannoli, I don’t think there will be many objections. My cannoli are actually inspired by another chocolate-hazelnut confection;
The baci are not only the inspiration for these cannoli, but are also chopped up and running through the filling. Perugina’s dark chocolate lines the rim of the shells, and chopped hazelnuts finish it off for some extra crunch.
And of course, all cannoli need a little powdered sugar. Or a lot of powdered sugar.
Introducing your new favorite cannoli: chocolate hazelnut cannoli. This will be a hit among all of the nutella lovers out there.
- 2 cups ricotta cheese
- 2 oz Perugina’s Luisa 51% Cacao Dark Chocolate Bar, finely chopped
- 10, 6-inch cannoli shells or additional smaller shells*
- ¼ cup heavy cream
- ¾ cup chocolate hazelnut spread, such as Nutella
- ½ tsp vanilla extract
- 1/8 tsp kosher salt or a pinch of fine salt
- 2 Milk Chocolate Baci candies, finely chopped
- 2 Dark Chocolate Baci candies, finely chopped
- 1/3 cup skinned, toasted hazelnuts, chopped
- Powdered sugar, for dusting
- Strain ricotta: Strain ricotta overnight in the fridge to remove excess liquid. Place cheese in a sieve lined with a cheesecloth over a bowl, and cover with plastic wrap.
- Melt chocolate: Create a double-boiler to melt the dark chocolate. Heat 1 inch of water in a small saucepan to a rolling simmer. Using a bowl that will fit over the pan without touching the water, add 1 ½ ounces of chocolate and stir frequently until 70% melted. Remove from heat and stir in remaining ½ ounce of chocolate until all is melted. Continue to stir until chocolate is cooled to room temperature, about 2-3 minutes. This will temper the chocolate.
- Dip shells: Dip cannoli shells on both sides into chocolate to coat ¼ inch of the rim. Allow excess to drip off. Transfer to a baking sheet lined with a silicon mat or parchment paper. Place in fridge until firm.
- Whip cream: Chill the bowl of a standing mixer and whisk attachment in the freezer for about 5 minutes. Add heavy cream to bowl and beat on high speed for about 1-2 minutes or until stiff peaks form. Transfer to a small bowl.
- Make filling: Add ricotta, chocolate hazelnut spread, vanilla and salt to bowl of standing mixer and beat over medium speed until combined, using a paddle attachment. Fold in whipped cream. Stir in chopped Baci candies. Transfer filling to a piping bag fitted with a medium-sized round tip, or create your own piping bag by snipping off the end of a plastic ziplock bag.
- Fill shells & serve: Pipe filling into cannoli shells, working from the center outwards on both sides of the shell. Cover exposed filling with hazelnuts. Dust shells with powdered sugar, and enjoy.
I suggest purchasing the shells from a good-quality bakery rather than a grocery store, if possible. There are also many great recipes online for homemade cannoli shells.
- Serving Size: 1 cannolo
- Calories: 426
- Sugar: 19g
- Sodium: 204mg
- Fat: 27g
- Saturated Fat: 12g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 10g
This post was sponsored by Colavita Olive Oil and Perugina Chocolate, but all opinions shared are completely my own. I hope you enjoy their products as much as I do.