Easy Ferrero Rocher cannoli cups – a cute mini dessert recipe that comes together in just a few minutes. This recipe is inspired by two desserts we enjoy, Ferrero Rocher chocolates, and cannoli.
This is one of those almost accidental recipes. I really intended to make Nutella cannoli, and spent hours researching and testing for a “perfect” cannoli filling so I could create a cannoli to make the Godfather proud. My husband loves a good cannoli. Unfortunately, my cannoli shell-making skills are spotty at best. BUT, I did discover how to make an ah-mazing cannoli filling, and when the shells burst, decided to make these super easy cannoli cups instead inspired by the Ferrero Rocher chocolates. Given how quickly they disappeared, I’d say they’re a huge success!
Did you know there’s a special cheese used by cannoli bakers that’s surprisingly difficult to source outside certain areas of the country? I found myself drawn into this thread on Chowhound where someone was looking for the secret to making a “Brooklyn” style cannoli, which inspired more Google searches. After about 3 hours and a conversation with the Godfather about how I refuse to drive all over the DMV looking for this cheese brand I haven’t seen in any of the 5-6 grocery stores we frequent regularly (seriously), I figured I had better stop talking and start making.
I bought the ricotta that happened to be on sale at the store, and you know what? It was perfect. It was sold next to the brand that starts with a P, but this one started with a G. Gribaldi maybe? I don’t remember, but it’s the one I buy now even for lasagna. The texture is very fine, and it’s worked wonderfully for me in everything from lasagna to this easy Ferrero Rocher cannoli cups recipe. Once I had such an amazing filling on hand, there was no way I could fathom wasting even a bite!
In lieu of cannoli shells (which apparently you can find pre-made sometimes), I opted for phyllo cups. These are found in the frozen section of the grocery store where you purchase the phyllo dough and puff pastry. To make them extra crispy, I popped the cups into the oven for a few minutes according to the package directions, and then filled the bottoms with a bit of Nutella to mimic the Ferrero Rocher filling, and topped the Nutella with my amazing cannoli filling. A drizzle of chocolate and some chopped toasted hazelnuts made for a beautiful bite sized dessert in just a few minutes. It’s a recipe that goes from start to finish in under 30 minutes, and you can scale for small gatherings or larger parties with ease.
For the best texture, assemble within a few hours of serving so the shells retain maximum crispness. Enjoy, darlings!
- 2 dozen phyllo dough cups
- ½ cup chocolate hazelnut spread
- 2 cups ricotta cheese
- ½ cup mascarpone cheese
- ⅓ cup fine granulated sugar
- 3 tbsp chocolate hazelnut spread
- 2 tsp vanilla extract
- dark chocolate candy melts or tempered dark chocolate
- ½ cup chopped toasted hazelnuts
- Toast the phyllo cups in the oven according to the package directions. Remove and allow to cool completely while you make the filling.
- Make the filling by beating the mascarpone, sugar, ricotta, and chocolate hazelnut spread together at medium speed until fluffy. Stir in the vanilla extract.
- Using a piping bag with the end snipped off, place a bit of chocolate hazelnut spread at the bottom of each phyllo cup.
- Place your whipped cannoli filling in a piping bag fitted with a jumbo tip of your choosing (I used an open star tip) and pipe your filling into the cups.
- Melt your chocolate and drizzle over top of the cups and immediately top with toasted hazelnuts.