Nutella Cannoli

Nutella Cannoli


15 serves
20 minutes


This recipe was developed by two lovely ladies, Isabella and Mary, also known as @cuginicucina.

If you are a lover of Cannoli’s and Nutella – this recipe is a match made in heaven!

These Nutella Cannoli’s are the dessert you have been looking for… Simple, delicious and oh so creamy!

Check out @cuginicucina on Instagram for more traditional, Italian inspired, recipes.

*Please note, this recipe does require 2 hour refrigeration for the Nutella filling to set.


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500g tub Ricotta
3/4 cup Nutella
1 tsp vanilla essence
1/3 cup cream
1 tbsp icing sugar
15 x medium sized cannoli shells
1 block cooking chocolate, for coating and dipping shells
crushed hazelnuts, for coating
icing sugar, for coating


1 Using a stand mixer with the whisk attachment, add in the cream and icing sugar and whisk until stiff peaks form. Remove from the stand mixer and keep aside in the fridge.
2 In a food processor, add in the Ricotta, Nutella and vanilla essence and blend until smooth. Alternatively you can use a stand mixer for this step however the food processor will smooth the ricotta out a lot more. It is really important at this step to make sure the ricotta has been well drained. Use a cheese cloth to remove as much water as you can from the ricotta.
3 Place the Nutella mixture into a bowl and gently fold through the whipped cream until combined. Refrigerate for at least 2 hours before piping into the cannoli. The consistency of the mixture prior to refrigerating will be quite runny. Once it has set it will return to a ricotta-like consistency.
4 To prepare the cannoli (this step is optional) fill a small saucepan with water and heat on medium heat. Place the chocolate in a heatproof bowl and place on top of the saucepan. Stir the chocolate until melted and remove from the heat.
5 Using a small pastry brush, coat the inside of the shells with chocolate, then dip each end in the chocolate and then the crushed hazelnuts. Place on a tray lined with baking paper to set.
6 Once both the shells and Nutella filling have set, it is time to pipe the filling into the cannoli! Using a piping bag and nozzle, pipe the filling into the cannoli on each side and making sure the centre is filled and is not hollow. Dust with icing sugar and serve! Cannoli are best served straight after they have been filled.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. Rosa’s traditional Pizza Piena and Ricotta Rice Cake were always a staple at Easter time.

This e-cookbook celebrates the traditional and modern recipes of our Italian culture. We hope you can use these recipes to transform our cheese into your family memories at Easter time.

Made with love and tradition, from our home to yours.

Buona Pasqua! Happy Easter!