In the quaint village of Noto, Sicily, where the air is perfumed with the scent of citrus and the sun paints the landscape golden, I stumbled upon a tiny pastry shop. The shop was a treasure trove of sweets, but it was the cannoli that stole my heart. The crisp shells were filled with a luscious ricotta mixture, each bite a perfect balance of creamy and crunchy. Inspired by that moment, I’ve created a twist on the classic recipe by adding chocolate chips for an extra layer of indulgence. Let’s embark on this delightful journey together!

Ingredients

For the Cannoli Shells:

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1 large egg yolk
  • ½ cup white wine (or vinegar)
  • Oil for frying

For the Ricotta Filling:

  • 1 ½ cups ricotta cheese, drained
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup mini chocolate chips
  • Chopped pistachios or additional chocolate chips for garnish (optional)

Instructions

To create the perfect cannoli shells, combine the flour, granulated sugar, cinnamon, and salt in a mixing bowl. Whisk together until well blended. Add the softened butter and mix until the texture resembles coarse crumbs. In a separate bowl, whisk the egg yolk and wine together, then gradually add this mixture to the dry ingredients. Knead the dough until smooth, then wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.

While the dough is resting, prepare the ricotta filling. In a mixing bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until the mixture is smooth. Gently fold in the mini chocolate chips, being careful not to break them. Cover the filling and refrigerate it to allow the flavors to meld.

Once the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Using a round cutter, cut out circles of dough (about 3 inches in diameter). Wrap each circle around cannoli forms, sealing the edges with a little water.

Heat the oil in a deep pan to 350°F (175°C). Carefully fry the cannoli shells until golden brown, about 2-3 minutes, turning them occasionally for even cooking. Once fried, remove them from the oil and let them drain on paper towels. Allow the shells to cool completely before removing them from the forms.

When the shells are cool, it’s time to fill them with the creamy ricotta mixture. Use a piping bag or a spoon to fill each shell generously. Dust the filled cannoli with powdered sugar, and if desired, sprinkle with chopped pistachios or extra chocolate chips for a delightful garnish.

These decadent chocolate chip cannolis are sure to impress anyone who tries them. Whether served at a festive gathering or as a sweet indulgence for yourself, they carry the essence of that little Sicilian pastry shop in every bite. Enjoy the crispy, creamy, and utterly delightful experience!