I grew up on great homemade Italian food, and of course canoli’s. Canoli’s have always been my favorite. When I think of Italian dessert, canoli’s are the first to pop into my head.
These were so festive to make, and the kids had a blast. With any of the foods we make for the show, they all require practice. There little hands are still figuring it out. After a little practice, they are confident and well on their way to feeling like little chefs. It’s so fun to watch them evolve just over a few days.
This recipe seems like a lot of steps, but super easy to follow, and so rewarding.
- 15-20 Small canoli shells (pre-made)
- 32oz ricotta whole milk cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1/2-1 cup mini semisweet chocolate chips (added to filling and to decorate with)
- 1/4 cup powdered sugar (to sprinkle on the top)
- 1 cup red candy melts
- 1 cup white candy melts
- 1 cup Ghiradelli dark chocolate discs (either online or Michael's has them)
- Step 1 is very important. If the ricotta cheese is too moist then your filling won't be as creamy, it will slide out the ends, and the canoli shells will get soft from the moisture.
- This recipe yields 15-20 small canoli's. You may half the recipe if you need to make less.
- To get a thinner texture with your candy melts and chocolate, add a teaspoon of Crisco and this will thin is and make it easier to dip.