Name: Cannoli Bites with Ricotta and Chocolate Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 premade pie crust; 1/2 cup whole milk ricotta cheese, strained; 1/4 cup mascarpone cheese; 1/2 tsp vanilla extract; 1/3 cup powdered sugar; 1/3 cup mini chocolate chips, plus more for topping

Jump to Recipe· 4.8 from 21 reviews

If you’ve ever been drawn to the classic Italian dessert but wanted something a bit more playful and snack-sized, you’re in for a treat. My Cannoli Bites with Ricotta and Chocolate Recipe whips up those dreamy cannoli flavors into adorable little pie crust cups that are perfect for parties, quick desserts, or just a sweet pick-me-up. They’re super simple to make, and trust me, once you try them, you’ll want to keep a stash ready in your fridge!

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Why This Recipe Works

Crunchy Meets Creamy: The buttery baked pie crust cups perfectly cradle the smooth, sweet ricotta filling with melty chocolate chips.
Quick and Easy Assembly: Using premade pie crust saves time but still gives that fresh baked crispness.
Flexible and Adaptable: You can easily swap mascarpone for cream cheese or toss in different mix-ins for a personal touch.
Perfect Party Portion: These bite-sized treats are super sharable and neat—no mess, just decadence!

Cannoli Bites with Ricotta and Chocolate, easy Italian dessert bites, no-bake cannoli snack, party-friendly dessert recipes, quick ricotta sweets - This image shows many small tartlets arranged closely on a metal cooling rack placed over a white marbled surface. Each tartlet has one golden-brown pastry shell forming the base and sides. Inside, there is one layer of white whipped cream piped in a swirling pattern, rising above the tart shell's edge. Dark brown chocolate chips are scattered on top of the whipped cream, giving contrast to the white cream. The tartlet edges are dusted with a light layer of powdered sugar, adding a soft white touch all around. The overall look is neat, evenly spaced, and inviting. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Cannoli Bites with Ricotta and Chocolate Recipe is in the harmony of simple, quality ingredients. The ricotta gives you that authentic creamy texture, softened by mascarpone for extra richness, and the mini chocolate chips add the quintessential sweet crunch. Using a premade pie crust is a game-changer here because it bakes up crisp without much fuss, so you get your cannoli shell vibe without the oil or complicated shaping.

Premade pie crust: Convenience meets crisp flakiness, just bake until golden and you’re set for your shells.
Whole milk ricotta cheese: Strain it well to get rid of excess moisture, ensuring a wonderfully thick and creamy filling.
Mascarpone cheese: Adds luscious richness that makes the filling decadently smooth.
Vanilla extract: A small splash that enhances the sweetness and lifts all the flavors.
Powdered sugar: Sweetens the filling gently and dusting on top adds a pretty finishing touch.
Mini chocolate chips: The tiny bursts of chocolate are classic in cannoli and make each bite exciting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cannoli Bites with Ricotta and Chocolate Recipe is how easily you can play with it. I love to toss in a few extra mix-ins or spices depending on the season or who I’m serving. You can keep it classic or get inventive—it’s all delicious!

Variation: For a fun twist, try stirring in a pinch of cinnamon or even orange zest to the ricotta filling—trust me, it adds a lovely warmth and brightness.
Dietary tweak: Use a gluten-free pie crust if you need to avoid gluten; just watch baking times as GF crusts can brown faster.
Chocolate alternatives: Swap out mini chocolate chips for chopped pistachios or candied orange peel for unique flavor and texture profiles.

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

Step 1: Prep Your Mini Shells

First things first, preheat your oven to 400°F. Roll out your premade pie crust on a floured surface to prevent sticking. Using a 2 ½ inch round cutter, take out 12 circles and gently press them into an ungreased mini muffin tin—make sure to press the dough snugly along the bottom and sides, so your shells hold their shape. This part is pretty fun; I recommend warming your hands slightly beforehand for easier shaping. Pop the tray into the oven and bake for 10-12 minutes, watching for that gorgeous light golden brown color. Once baked, let them cool for about 15 minutes—I’ve learned that rushing this leads to breakage, so patience is key here!

Step 2: Whip Up the Ricotta Chocolate Filling

While the shells are cooling, strain the ricotta to remove excess moisture—this step is important so your filling doesn’t get runny. Mix together the ricotta, mascarpone, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Finally, stir in those mini chocolate chips—you want the chips evenly distributed for sweet surprises in every bite.

Step 3: Fill and Decorate Your Cannoli Bites

Spooning the filling into the mini shells is the fun finale. For a neater presentation, scoop the filling into a zip-lock bag, snip a small corner, or use a piping bag with a star tip if you have one. Pipe the creamy filling into each shell generously. After filling, sprinkle additional mini chocolate chips on top and finish with a light dusting of powdered sugar for that classic, just-made look. Now, dive in!

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Tips from My Kitchen

Straining Ricotta: I always strain my ricotta overnight in cheesecloth to prevent watery filling—this saves so much frustration with soggy shells.
Pressing Dough: Use your fingertips rather than palms to gently press the crust into the tin so you don’t stretch or tear the dough.
Filling Presentation: Piping the filling with a star tip creates a beautiful ruffled look that looks professionally done with minimal effort.
Avoid Overbaking: Keep an eye on the oven during baking—overbrown pie crust tastes bitter and tough rather than flaky and light.

How to Serve Cannoli Bites with Ricotta and Chocolate Recipe

Garnishes

I love topping these cannoli bites with a sprinkle of powdered sugar and extra mini chocolate chips for contrast. Sometimes, a pinch of crushed pistachios adds beautiful color and a delightful crunch that pairs perfectly with the creamy filling.

Side Dishes

These bites are a sweet finale, so they pair wonderfully with espresso or a rich dessert wine. If you want to serve them alongside something, fresh berries or a light lemon sorbet make a refreshing complement.

Creative Ways to Present

For a festive touch, arrange the Cannoli Bites with Ricotta and Chocolate Recipe on a tiered dessert platter and drizzle with a bit of chocolate sauce. For holidays, try dusting with edible gold glitter or serving them in colorful mini cupcake liners to wow your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover cannoli bites covered tightly in the fridge for up to 3 days. The filling stays creamy, and the crust shells maintain a pleasant crispness for a day or two but might soften slightly after that.

Freezing

Freezing these can be tricky because the pie crust tends to get soggy after thawing. If you want to prep ahead, I recommend freezing just the filling in an airtight container and filling freshly baked shells when you’re ready to serve.

Reheating

Since these are best served cold or at room temp, I generally don’t reheat them. If you must, try warming the shells alone briefly in the oven before filling them to bring back that crispy texture.

FAQs

Can I make Cannoli Bites with Ricotta and Chocolate Recipe from scratch?

Absolutely! You can make your own pie crust from scratch for the shells if you prefer, and fresh homemade ricotta can elevate the filling. However, using premade crust and store-bought ricotta saves time without sacrificing taste.
How do I prevent the filling from being watery?

Be sure to strain your ricotta cheese well before mixing—either in a fine mesh sieve or cheesecloth for at least 30 minutes. This removes excess moisture and prevents sogginess in your Cannoli Bites with Ricotta and Chocolate Recipe.
Can I prepare these ahead of time for a party?

You can bake the shells up to a day ahead and keep them stored airtight at room temperature. Fill the shells just before serving to keep them crisp and fresh.
What other mix-ins can I add besides chocolate chips?

Chopped pistachios, mini candied fruit, or even a swirl of espresso powder work beautifully as tasty additions or substitutions in this Cannoli Bites with Ricotta and Chocolate Recipe.

Final Thoughts

This Cannoli Bites with Ricotta and Chocolate Recipe holds a special place in my kitchen because it delivers that classic Italian indulgence in a fun, approachable way. Whether you’re whipping these up for a casual dessert or a festive gathering, they’re guaranteed to bring smiles—and maybe even requests for seconds. Give them a try, tweak them to match your taste buds, and enjoy every creamy, chocolate-studded bite. You’ve got this!