cannoli-cone

These cannoli cones aren’t going to be as good as the cannolis from your favorite Italian restaurant but they’re really delicious, easy to make and fill the need for a quick cannoli fix.  I combined several recipes, ideas and tips from online to make this fun dessert.

To hold the cones while coating them with chocolate and chilling them, you can cut an “x”  for the number of portions in the top of the cardboard cone box covered with foil…

cannolic (4)

… or, my favorite, the bottom of a Styrofoam egg carton, inverted with an “x” cut for the portions.

eggcarton

At first, I thought it would be nice to serve the cones in a tall flute along with the filling and garnishes in separate bowls …

cannolic (6)

… but the cones are  too hard to remove.  I found it best to just let each person grab a cone and alternate layers of filling, chips, cherries and nuts.

EASY CANNOLI CONES

6 sugar cones (the cake type with pointed ends)
½ cup chocolate chips, melted
¼ cup heavy cream
8 oz. ricotta cheese (one cup)
¼ cup powdered sugar
¼ tsp. vanilla extract
½ cup each of mini chocolate chips, chopped pistachios and chopped candied cherries

Place a spoonful of melted chocolate into each cone, turning and swirling to coat the inside of the cone.  Spread a little bit of chocolate over the rim of the cone.  Place cones in a container and refrigerate for 20-30 minutes until set.

To make filling:
Beat heavy cream until stiff peaks form.  Beat in ricotta, powdered sugar and vanilla until smooth.  Place in a covered bowl and refrigerate until ready to serve.

The chocolate coating on the cones and the filling can be done ahead of time, but wait until ready to serve before filling the cones so they will be nice and crisp.

Fill cones with alternating layers of filling, chips, cherries and nuts.

Servings:  6 cones