Pistachio Chocolate Chip Cannoli Cups Recipe
Introduction
Pistachio Chocolate Chip Cannoli Cups are a delightful twist on the classic Italian dessert. These bite-sized treats combine creamy ricotta filling with crunchy pistachios and sweet chocolate chips, all nestled in a crisp shell. Perfect for parties or a sweet snack any time.
Ingredients
- Mini cannoli shells or wonton cups
- Ricotta cheese
- Powdered sugar
- Vanilla extract
- Mini chocolate chips
- Chopped pistachios
Instructions
- Step 1: In a mixing bowl, beat the ricotta cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Step 2: Gently fold in the mini chocolate chips and chopped pistachios until evenly distributed throughout the filling.
- Step 3: Carefully spoon or pipe the ricotta mixture into each mini cannoli shell or wonton cup, filling them generously.
- Step 4: Place the filled cups in the refrigerator and chill for at least 30 minutes before serving to allow flavors to meld and filling to set.
Tips & Variations
- Use full-fat ricotta for a richer filling and smoother texture.
- Substitute chopped pistachios with toasted almonds or hazelnuts for a different nutty flavor.
- Add a sprinkle of cinnamon or orange zest to the ricotta mixture for a fragrant twist.
- If you prefer, dust the finished cups with a little powdered sugar before serving for an elegant touch.
Storage
Store any leftover filled cannoli cups in an airtight container in the refrigerator for up to 2 days. For best texture, fill the shells just before serving to keep them crisp. Reheat is not recommended as the shells may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the ricotta filling up to one day in advance and keep it refrigerated. Stir gently before filling the shells.
What can I use if I can’t find mini cannoli shells?
Wonton cups are a great alternative and can be found in most grocery stores. You can also use small tart shells or even fresh waffle cones for a fun variation.
PrintPistachio Chocolate Chip Cannoli Cups Recipe
Delight in these easy-to-make Pistachio Chocolate Chip Cannoli Cups, perfect for a crowd-pleasing dessert. Mini cannoli shells filled with a smooth, creamy ricotta mixture studded with mini chocolate chips and crunchy chopped pistachios create a delightful blend of textures and flavors. Simple to prepare and great for chilling ahead, these cups make an elegant yet approachable sweet treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 24 mini cannoli cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Ingredients
For the Filling
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
- 1/3 cup chopped pistachios
For the Shells
- 24 mini cannoli shells or wonton cups
Instructions
- Prepare the Ricotta Mixture: In a mixing bowl, beat together the ricotta cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy with no lumps remaining.
- Fold in Mix-Ins: Gently fold the mini chocolate chips and chopped pistachios into the ricotta mixture, evenly distributing the ingredients without deflating the texture.
- Fill the Cannoli Cups: Spoon or pipe the ricotta filling into each mini cannoli shell or wonton cup, filling them generously but neatly to avoid spillage.
- Chill Before Serving: Place the filled cannoli cups in the refrigerator and chill for at least 1 hour to set and allow the flavors to meld beautifully before serving.
Notes
- For best texture, use whole milk ricotta and drain well to avoid excess moisture.
- Mini cannoli shells can be found in specialty stores; wonton cups are a great versatile substitute.
- Feel free to garnish with additional pistachios or a dusting of powdered sugar for presentation.
- Store leftover filling in an airtight container in the refrigerator for up to 2 days.
- This recipe can be doubled easily to serve a larger group.
Keywords: cannoli cups, pistachio dessert, chocolate chip ricotta, easy no-bake dessert, mini cannoli recipe
