Sweet Cannelloni Ricotta Chocolate

Sweet Cannelloni with Ricotta and Chocolate Chips is my go-to showstopper when I want to serve something truly special but unique at the end of a meal. Combining silky ricotta cheese, vibrant orange zest, and a pop of chocolate tucked into pasta, this dessert delivers comfort, elegance, and a wonderful surprise for anyone thinking cannelloni is only meant for savory dishes.

When I first made this on a rainy weekend for friends, everyone tasted a little bit of Italy with each forkful and wanted the recipe before dessert was even finished.

Ingredients

• Ricotta cheese: brings a creamy smooth richness that pairs perfectly with chocolate and citrus. Look for whole milk ricotta with simple ingredients for the best texture
• Mini chocolate chips: add sweetness and little bursts of chocolate in every bite. Choose a brand with real cocoa butter and no waxy coating
• Powdered sugar: gives gently sweet fluffiness to the filling. Sift for a smooth mix
• Orange zest: offers fresh floral aroma and balances the richness. Choose a brightly colored orange without soft spots
• Pure vanilla extract: deepens flavor. Choose pure instead of imitation for better aroma
• Salt: sharpens all the other flavors. Just a pinch makes a difference
• Dried cannelloni tubes: provide that satisfying al dente bite. Good quality Italian pasta cooks evenly and holds the filling well
• Unsalted butter: coats with richness and helps the cannelloni brown. Melt fully before brushing
• Honey: brings natural sweetness on top and helps caramelize the edges. Use a floral honey for extra aroma
• Extra powdered sugar: gives a pretty finish if you wish. Sift just before serving

Step-by-Step Instructions

Prep the Baking Dish:

Lightly coat a medium baking dish with melted butter to prevent sticking and ensure easy serving. Place the dish aside while you prep the other elements

Cook the Cannelloni Tubes:

Bring a large pot of water to a boil and add plenty of salt just enough that the pasta water tastes like the sea. Boil the cannelloni according to package directions until just al dente usually a minute or two less than fully cooked. Drain carefully and rinse under cold water to stop cooking then lay out on a clean towel so each tube dries without sticking

Prepare the Ricotta Filling:

Combine drained ricotta mini chocolate chips powdered sugar freshly grated orange zest vanilla and a pinch of salt in a mixing bowl. Stir until the mixture is creamy and well blended. Keep stirring until you see no streaks and the chocolate is evenly distributed

Fill the Cannelloni:

Using a small spoon or a piping bag gently add the ricotta filling to each cannelloni tube. Fill each tube just to the ends but do not pack too tightly to help the filling remain fluffy and tender after baking

Arrange and Top the Cannelloni:

Set the filled cannelloni snugly in a single layer in your buttered baking dish. Brush the tops with melted butter for golden color then drizzle with honey so it covers each piece

Bake to Perfection:

Place the dish in the preheated oven and bake for about 20 to 25 minutes or until the tops are just beginning to turn golden and you can smell the orange and vanilla

Finish and Serve:

Cool for about five minutes before dusting with a little extra powdered sugar just before serving. This lets the filling firm up slightly and makes clean slices easier

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My favorite part is always the filling the fragrance of orange zest carried through the creamy ricotta brings back memories of quiet evenings with coffee and biscotti at my grandmother’s table. I have even caught my family sneaking the filling before the pasta is ready

Storage Tips

Store any leftover cannelloni in an airtight container in the fridge for up to two days. If you want to reheat cover with foil and warm in a 325 degree oven until just heated through so the pasta does not dry out. I find the flavors meld even more after a night in the fridge

Ingredient Substitutions

You can swap lemon zest for orange zest for a brighter more tangy twist. If you do not have mini chips chop regular chocolate into small pieces so every bite still gets some. For a nutty crunch stir in a few finely chopped toasted hazelnuts or pistachios to the filling

Serving Suggestions

Serve the cannelloni slightly warm or at room temperature with a dusting of powdered sugar and a drizzle of extra honey. A glass of sweet dessert wine or strong espresso on the side turns this into a truly elegant finish to any Italian meal

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Sweet Cannelloni Roots

Cannelloni is traditionally savory filled with cheeses and meats but Italian desserts often play with the idea of ricotta and honey. This sweet twist pays homage to the country’s love for blending pasta and pastry using simple ingredients to create something unforgettable and full of joy

Recipe FAQs

→ Can I prepare the cannelloni in advance?

Yes, you can fill and arrange the cannelloni ahead, then refrigerate. Bake just before serving for best texture.

→ Is it possible to use oven-ready cannelloni tubes?

Oven-ready tubes may work, but parboiling ensures the cannelloni are perfectly tender and filled properly.

→ What other citrus zest can I substitute for orange?

Lemon zest offers a bright twist. Try it for a different citrus aroma in the filling.

→ Which chocolate type pairs best?

Mini semi-sweet or dark chocolate chips blend well, adding rich chocolate notes without overwhelming the filling.

→ How should leftovers be stored?

Cool completely, cover, and refrigerate for up to 2 days. Reheat gently for best results.

→ Can I add nuts to the filling?

Yes, chopped toasted hazelnuts add delicious crunch and nutty depth to the ricotta mixture.