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Chocolate Espresso Cannoli Recipe

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“Leave the gun, take the cannoli,” how to forget the famous line from The Godfather featuring the creamy and crunchy Sicilian dessert? 

The crackly deep-fried cannoli shells are a treat by themselves; now, when filled with creamy ricotta with chocolate chips and flavored with freeze-dried espresso, you’ve got yourself a traditional and homey dessert that also feels super high end. 

Besides, making cannoli from scratch is immensely satisfying; there’s nothing like it! In fact, these cannoli end up so pretty you don’t even want to dig in. But you will, and you should — they’re also delicious!

Chocolate Espresso Cannoli Recipe-2

What goes into chocolate espresso cannoli?

If you get your hands on store-bought cannoli shells, by all means, use them. After all, most shells in the market are of pretty good quality.

If you can’t find them, you can make yours with the recipe below. You’ll need some cannoli forms to give these crackly tubes their shape, and you’ll also need the famous Sicilian Marsala wine. Other than that, I’m pretty sure you already have the rest — sugar, flour, eggs, salt, butter and cooking oil. 

To make the filling, you only need high-quality ricotta, powdered sugar, chocolate chips, vanilla extract and freeze-dried coffee, AKA instant espresso.

Tips for the perfect cannoli

  • Use vanilla powder instead of vanilla extract for a more solid filling. No one likes runny cannoli!

  • Drain the ricotta before using! Make sure it’s nice and dry, as the extra moisture will dampen the shells.

  • Pipe the filling into the shells from both sides and work fast. You want to assemble cannoli just minutes before serving for the best results.

How to Make It

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Serving Size4
  • Energy552 cal


For the shells:

For the filling:



In a stand mixer, combine the flour, sugar, salt and butter until crumbly.


Add in the egg and the Marsala and incorporate.


Flour a surface and knead the dough until smooth and elastic. Wrap in in film and refrigerate for 45 minutes.


Roll out the chilled dough and form circles of around 6 inches in diameter. You should get around 8. Roll the circles around the cannoli forms and brush them with the egg white.


In a frying pan, heat the oil and fry the cannoli shells for 3-4 minutes or until golden. Place over a paper towel to remove the excess oil. Let the shells cool.


In a mixing bowl, combine the ricotta with the sugar, vanilla, espresso powder and chocolate bits.


Pour the mixture into a piping bag and fill the cannoli through both ends.


Dust with confectioners’ sugar.

  • Nutrition Facts

  • Serving Size4
  • Amount per serving
  • Calories552
  • % Daily Value*Standard DV
  • Total Fat29.9 g78 g38.33%
  • Saturated Fat11.4 g20 g57%
  • Cholesterol56 mg300 mg18.67%
  • Sodium285 mg2300 mg12.39%
  • Total Carbohydrate58.8 g275 g21.38%
  • Dietary Fiber1.3 g28 g4.64%
  • Total Sugars36.3 g
  • Protein12.3 g50 g24.6%
  • Calcium217 mg1300 mg16.69%
  • Iron2 mg18 mg11.11%
  • Potassium203 mg4700 mg4.32%
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