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Chocolate-Dipped Peppermint Cannoli – Recipe

These cannoli are drizzled with peppermint and chocolate!

This spin on the classic dessert is perfect for the holidays. I apologize to the cannoli purists out there, I also prefer traditional cannoli, but this treat is so cute for Christmas! This recipe uses pie crusts (and cannoli molds) for the cannoli shells but I would probably just use store-bought cannoli shells if you’re in a pinch. If you own cannoli molds, you probably make cannoli shells from scratch anyway! This recipe by RealHousemoms makes 14 cannoli.


For the filling:

  • 2 cups ricotta cheese
  • 3/4 cup powdered sugar
  • 1/4 teaspoon peppermint extract

For the shells:

  • 1 box/2 sheets pre-made pie crust dough
  • Vegetable oil for frying
  • Powdered sugar for dusting

For garnish:

  • 1 cup chocolate chips
  • 1 tsp vegetable oil
  • 1/3 cup crushed peppermint


  1. Heat vegetable oil in a frying pan to 360 degrees F.
  2. If using pie crust – open the pie crust dough and using a round cookie cutter or bowl that is 3-4 inches in diameter, cut out rounds for your cannoli.
  3. Wrap around the cannoli molds, and fry for 2-3 minutes until golden brown.
  4. Let cool on a wire rack.
  5. In a large bowl, whip ricotta until smooth, then beat in powdered sugar, and peppermint extract.
  6. In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold into the ricotta mixture.
  7. Put mixture in a piping bag and set aside.
  8. Melt the chocolate chips in 20 second intervals using a microwave, stirring between each interval. Then stir the vegetable oil in to make it easier to drizzle.
  9. Once melted, either dip the cannoli shells into the chocolate or drizzle on top.
  10. Quickly sprinkle crushed peppermint or peppermint chocolate pieces over chocolate before it hardens.
  11. When ready to serve, pipe filling into the shells and enjoy.


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