Cannoli Bites with Ricotta and Chocolate Recipe

If you love Italian desserts but want something bite-sized and super easy to make, you’re going to adore this Cannoli Bites with Ricotta and Chocolate Recipe. These little gems have all the creamy, dreamy ricotta filling and chocolate goodness of a traditional cannoli, but in a darling mini pie crust cup that’s perfect for parties or whenever you want a quick sweet fix. Trust me, once you try making these, they’ll become a go-to dessert you’ll love sharing with friends and family.

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Ingredients & Why They Work

This Cannoli Bites with Ricotta and Chocolate Recipe is all about balancing creamy, crunchy, sweet, and subtle flavors. Each ingredient plays a key role to create that iconic cannoli taste in a mini treat form. Here’s what you need and why:

• Premade Pie Crust: Using a premade pie crust saves time and gives you a flaky, buttery cup to hold that luscious filling.
• Whole Milk Ricotta Cheese: After straining, it’s perfectly creamy and not watery, which makes the filling rich but stable.
• Mascarpone Cheese: Adds extra silkiness and depth to the filling, complementing the ricotta beautifully.
• Vanilla Extract: Brings out sweetness naturally without overpowering the delicate flavor of the cheese.
• Powdered Sugar: Smoothly sweetens the filling and dusts beautifully on top.
• Mini Chocolate Chips: The little pockets of chocolate add texture and that classic cannoli touch.

Tweak to Your Taste

One of my favorite things about this Cannoli Bites with Ricotta and Chocolate Recipe is how easy it is to make your own. I often tweak the filling to make it a little lighter or add some texture. Feel free to experiment – that’s how family favorites get born!

• Nutty Twist: I love adding finely chopped pistachios or toasted almonds on top for an extra crunch and beautiful color contrast.
• Chocolate Lover’s Dream: For a richer bite, try mini dark chocolate chunks or even a drizzle of melted chocolate once the bites are assembled.
• Flavor Swaps: Adding a splash of orange zest or a pinch of cinnamon to the ricotta filling is such a delight and feels festive.
• Dairy-Free Option: If you want a dairy-free version, swap ricotta for coconut cream and use a vegan pie crust; it’s deliciously different.

Step-by-Step: How I Make Cannoli Bites with Ricotta and Chocolate Recipe

Step 1: Cut and Prep the Pie Crust Cups

Start by unrolling your room temperature premade pie crust onto a lightly floured surface – this keeps it from sticking and makes cutting easier. Use a 2 ½ inch round cutter (or a sturdy cup if that’s what you have) to cut out 12 mini rounds. Don’t worry if they’re not perfect! Gently press each round into an ungreased mini muffin tin with your fingers, shaping the dough so it fits snugly inside. This little step ensures you get that lovely crust base to hold your creamy filling.

Step 2: Bake Until Golden

Pop your mini pie cups into a preheated oven at 400°F. Bake them for about 10 to 12 minutes, or until the crust turns a lovely light golden brown. This is key because a slightly crisp shell keeps the filling from making the crust soggy. Once out, let them cool completely for around 15 minutes — patience here is crucial for the perfect texture.

Step 3: Make That Silky Ricotta Filling

While the cups cool, whisk together strained whole milk ricotta, mascarpone, powdered sugar, vanilla extract, and mini chocolate chips in a medium bowl. Straining the ricotta is my secret trick — it gets rid of excess moisture so the filling holds beautifully and tastes extra creamy. Mix until everything is smooth and chocolate chips are evenly distributed.

Step 4: Fill, Decorate, and Enjoy

Now comes the fun part. Spoon the ricotta filling into each mini pie crust cup, or for a fancier look, fill a zip-lock bag, cut a tiny corner, and pipe the filling for a neat swirl. I love using a pastry bag with a star tip for that extra touch. Top each bite with a few mini chocolate chips, and if you like, give them a gentle dusting of powdered sugar — it makes them look irresistible. Serve immediately or chill for an hour to let flavors meld.

How to Serve Cannoli Bites with Ricotta and Chocolate Recipe

Garnishes

I usually sprinkle a few extra mini chocolate chips on top and dust the bites lightly with powdered sugar for a classic look. If I’m feeling fancy, chopped pistachios or a tiny drizzle of honey add an elegant, nutty contrast. Fresh mint leaves on the side give a pop of color and freshness, too.

Side Dishes

These cannoli bites shine with a simple espresso or even a sparkling rosé for a brunch or dessert party. I like pairing them with fresh berries or a scoop of vanilla gelato if I want to offer a bigger dessert spread.

Creative Ways to Present

For a big celebration, I’ve arranged these on a tiered dessert stand, garnished with edible flowers for eye-catching beauty. Another time, I filled hollowed lemon halves with the ricotta mixture for a zesty twist. Little touches like colorful mini cupcake liners can make them festive for kids’ parties too.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare in my house!), store the filled cannoli bites in an airtight container in the refrigerator. They stay delicious for up to 2 days, but honestly, they taste best fresh.

Freezing

I don’t recommend freezing the filled bites because the texture of the ricotta filling can change, but you can freeze the unbaked pie crust cups if you want to prep ahead. Just thaw and bake when ready to fill.

Reheating

Since this recipe is best served chilled or at room temperature, I don’t reheat the cannoli bites. If you prefer the crust warm, gently warm the pie cups before filling, but avoid heating once filled.

FAQs

Final Thoughts

I can’t say enough how much I adore this Cannoli Bites with Ricotta and Chocolate Recipe. It’s one of those easy-to-make treats that still feels special and impressive—perfect for when you want to wow guests or just enjoy a sweet moment for yourself. The creamy ricotta filling with little pops of chocolate nestled in crisp, buttery crust cups is honestly pure dessert joy. I encourage you to give this recipe a try—you’ll be amazed how quickly it disappears from the platter (trust me, I’ve been there!). Happy baking and even happier snacking!

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