Chocolate Pizzelles With Creamy Cannoli Filling are a delightful fusion of classic Italian flavors, offering a sophisticated yet surprisingly simple dessert perfect for any occasion. This recipe provides a foolproof way to create stunning, homemade treats that will impress your guests and satisfy your sweet cravings.
Key Ingredients for Chocolate Pizzelles With Creamy Cannoli Filling :
- For the Chocolate Pizzelles:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for a more traditional cannoli flavor)
- For the Creamy Cannoli Filling:
- 15 ounces whole milk ricotta cheese, drained very well
- 1/2 cup powdered sugar, sifted
- 1/4 cup mascarpone cheese (or cream cheese, softened, if mascarpone is unavailable)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2-3 tablespoons mini chocolate chips (optional, for extra chocolatey goodness)
- Zest of 1/2 orange (optional, for a burst of citrus)
How to Make Chocolate Pizzelles With Creamy Cannoli Filling
This recipe for Chocolate Pizzelles With Creamy Cannoli Filling is a wonderfully easy way to elevate your dessert game. In approximately 45 minutes of hands-on time, you’ll achieve a delightful balance of crisp, chocolatey pizzelles and sumptuously smooth, rich cannoli filling, making it both satisfying and impressive.
Step-by-Step Instructions
Making the Chocolate Pizzelles:
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- Whisk Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar until pale and fluffy, about 2-3 minutes. Gradually whisk in the melted and slightly cooled butter, followed by the vanilla extract and almond extract (if using).
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Be careful not to overmix the batter. The batter will be thick, similar to a drop cookie batter.
- Preheat Pizzelle Iron: Preheat your pizzelle iron according to the manufacturer’s instructions. Lightly grease the iron with cooking spray or butter if it’s not non-stick.
- Cook the Pizzelles: Drop about 1 tablespoon of batter onto the center of the lower griddle of the preheated pizzelle iron. Close the lid and cook for 1-2 minutes, or until the edges are set and the pizzelle is lightly browned. Cooking time will vary depending on your iron.
- Shape the Pizzelles: Carefully remove the pizzelle from the iron using a fork or a thin spatula. If you want to shape them into cones or cups (for filling), work quickly while they are still hot and pliable. You can wrap them around a cannoli form or a dowel. If you prefer them flat, place them on a wire rack to cool completely. Repeat with the remaining batter.
Making the Creamy Cannoli Filling:
- Drain Ricotta: Ensure your ricotta cheese is thoroughly drained. You can do this by placing it in a cheesecloth-lined sieve over a bowl in the refrigerator for at least 2-3 hours, or even overnight, to remove as much liquid as possible. This step is crucial for a thicker, creamier filling.
- Combine Filling Ingredients: In a medium bowl, combine the drained ricotta cheese, sifted powdered sugar, mascarpone cheese (or softened cream cheese), vanilla extract, and ground cinnamon.
- Mix Until Smooth: Beat the mixture with an electric mixer on medium speed until smooth and creamy. If using, gently fold in the mini chocolate chips and orange zest.
- Chill the Filling: Cover the bowl and refrigerate the cannoli filling for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
Assembling the Chocolate Pizzelles With Creamy Cannoli Filling:
- Fill the Pizzelles: If you shaped your pizzelles into cones or cups, spoon or pipe the chilled cannoli filling into each one. If you made flat pizzelles, you can spread a dollop of filling on one pizzelle and top it with another, creating a sandwich.
- Garnish (Optional): For an extra touch, you can dust the filled pizzelles with a bit more powdered sugar, sprinkle with cocoa powder, or drizzle with melted chocolate.
Why You’ll Love This Chocolate Pizzelles With Creamy Cannoli Filling
You’ll fall head over heels for Chocolate Pizzelles With Creamy Cannoli Filling because of its absolutely divine combination of textures and flavors. The crisp, deeply chocolatey crunch of the homemade pizzelles is the perfect counterpoint to the ethereally light and lusciously sweet creamy cannoli filling, creating a dessert that feels both sophisticated and utterly comforting, much like a classic cannoli but with a delightful chocolate twist.
Beyond the incredible taste, the joy of creating these beautiful desserts at home offers a significant cost-saving benefit compared to purchasing them from a bakery, allowing you to indulge more often without breaking the bank. Plus, the customizable nature of the filling – with optional additions like mini chocolate chips or a hint of citrus zest – means you can perfectly tailor these treats to your own preferences, making them truly special and a guaranteed crowd-pleaser that you’ll be eager to share (or keep all to yourself!). Don’t wait any longer; whip up a batch of these Chocolate Pizzelles With Creamy Cannoli Filling and experience Italian dessert magic right in your own kitchen!
Storing and Reheating Tips
To keep your Chocolate Pizzelles With Creamy Cannoli Filling at their best, proper storage is key. For the best texture, it’s recommended to store the pizzelles and the cannoli filling separately if possible, or fill them just before serving.
- Storing Unfilled Pizzelles: Store cooled, unfilled chocolate pizzelles in an airtight container at room temperature for up to 3-4 days. Placing parchment paper between layers can prevent them from sticking.
- Storing Filled Pizzelles: If you have already filled them, the creamy cannoli filling can make the pizzelles lose their crispness over time. Store filled pizzelles in an airtight container in the refrigerator for up to 2 days. They will soften, but the flavor will still be delicious.
- Storing Cannoli Filling: The creamy cannoli filling can be stored in an airtight container in the refrigerator for up to 3 days. Ensure it’s well covered to prevent it from drying out or absorbing other odors.
- Freezing: While pizzelles can be frozen, their delicate crispness can be compromised upon thawing. It’s generally not recommended to freeze filled pizzelles. If you must freeze unfilled pizzelles, wrap them tightly in plastic wrap and then place them in a freezer-safe container or bag. Thaw at room temperature.
Final Thoughts
These Chocolate Pizzelles With Creamy Cannoli Filling are a testament to how simple ingredients can create something truly extraordinary. With their delightful contrast of textures and rich flavors, they’re a perfect homemade treat for any occasion. So gather your ingredients and give them a try – your taste buds will thank you!
Chocolate Pizzelles With Creamy Cannoli Filling
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl, whisk the eggs and granulated sugar until pale and fluffy, about 2-3 minutes. Gradually whisk in the melted and slightly cooled butter, followed by the vanilla extract and almond extract (if using).3 large eggs, 1 cup granulated sugar, 1/2 cup unsalted butter, melted and slightly cooled, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Be careful not to overmix the batter. The batter will be thick, similar to a drop cookie batter.
- Preheat your pizzelle iron according to the manufacturer’s instructions. Lightly grease the iron with cooking spray or butter if it’s not non-stick.
- Drop about 1 tablespoon of batter onto the center of the lower griddle of the preheated pizzelle iron. Close the lid and cook for 1-2 minutes, or until the edges are set and the pizzelle is lightly browned. Cooking time will vary depending on your iron.
- Carefully remove the pizzelle from the iron using a fork or a thin spatula. If you want to shape them into cones or cups (for filling), work quickly while they are still hot and pliable. You can wrap them around a cannoli form or a dowel. If you prefer them flat, place them on a wire rack to cool completely. Repeat with the remaining batter.
- Ensure your ricotta cheese is thoroughly drained. You can do this by placing it in a cheesecloth-lined sieve over a bowl in the refrigerator for at least 2-3 hours, or even overnight, to remove as much liquid as possible. This step is crucial for a thicker, creamier filling.15 ounces whole milk ricotta cheese, drained very well
- In a medium bowl, combine the drained ricotta cheese, sifted powdered sugar, mascarpone cheese (or softened cream cheese), vanilla extract, and ground cinnamon.15 ounces whole milk ricotta cheese, drained very well, 1/2 cup powdered sugar, sifted, 1/4 cup mascarpone cheese, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon
- Beat the mixture with an electric mixer on medium speed until smooth and creamy. If using, gently fold in the mini chocolate chips and orange zest.2-3 tablespoons mini chocolate chips, 1/2 orange zest
- Cover the bowl and refrigerate the cannoli filling for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
- If you shaped your pizzelles into cones or cups, spoon or pipe the chilled cannoli filling into each one. If you made flat pizzelles, you can spread a dollop of filling on one pizzelle and top it with another, creating a sandwich.
- For an extra touch, you can dust the filled pizzelles with a bit more powdered sugar, sprinkle with cocoa powder, or drizzle with melted chocolate.