Cannoli Cones
These Cannoli Cones are a fun twist to a classic cannoli, without all the prep. They're a sugar cone that is covered in chocolate inside and out and filled with a cannoli filling.
Servings: 10 cones
Ingredients
- 10 sugar cones
- 1 cup milk chocolate chips semi-sweet chocolate chips will work
- 1 tablespoon refined coconut oil
- 1/2 cup heavy whipping cream
- 3/4 cup whole-milk ricotta cheese drained
- 1 cup mascarpone
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
- 10 stemmed maraschino cherries drained
- 1/4 cup chopped pistachios optional
Instructions
- Place the 3/4 cup whole-milk ricotta cheese in a fine-mesh strainer over a bowl. Cover with plastic wrap and allow to drain overnight in the fridge.
- Line a baking sheet with wax paper or parchment paper. Set aside.
- Add the 1 cup milk chocolate chips and 1 tablespoon refined coconut oil to a microwave-safe bowl. Microwave in 30-second intervals stirring after each interval until smooth.
- Spoon the chocolate into each of the 10 sugar cones. Rotate each cone around while gently tapping the wrist holding the cone to coat the entire inside with chocolate.
- Dip the top of the cone back into the chocolate to form a ring of chocolate around the outside of the cone and hold it upside down over the bowl of chocolate while continuing to tap the wrist holding the cone to remove the excess chocolate.
- Place the cone upside down on the piece of parchment paper to set up. Repeat with the remaining cones. To speed up the process, place the cones in the refrigerator for 10 to 15 minutes until set up. Coat the outside ring of chocolate with chopped pistachios before placing the cones in the fridge.
- In a medium bowl, add in the 3/4 cup whole-milk ricotta cheese. Beat with a hand mixer on medium until stiff peaks form.
- In a large mixing bowl, add the drained ricotta and 1 cup mascarpone. Stir to combine.
- Add in the 1/2 cup powdered sugar and 1/2 teaspoon ground cinnamon. Mix until incorporated.
- Add in the whipped cream and 1/2 cup mini chocolate chips and beat with the hand mixer on medium until incorporated.
- Add the filling to a piping bag fitted with a large round tip.
- Fill the cones and add a swirl on top with the filling.
- Add a maraschino cherry to the top. Sprinkle with chopped pistachios if you're using them.
- Store in an airtight container in the fridge.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days. The chocolate coating on the inside will prevent the cones from getting soggy.
Nutrition
Calories: 411kcal | Carbohydrates: 37g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 81mg | Potassium: 76mg | Fiber: 1g | Sugar: 28g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
