No Bake Cannoli Cones
These cones are a fun twist on classic cannoli. Filled with sweet ricotta cream and topped with your choice of extras, they’re quick to make and even quicker to disappear.
Servings: 9
Equipment
- Pastry Bag or Ziploc Bag with Snipped Corner
- Ice Cream Cone Holder Optional
Ingredients
- 15 Ounces ricotta cheese full fat is best
- ¾ Cup heavy whipping cream
- ⅔ Cup icing sugar
- ¼ Teaspoon ground cinnamon
- ½ Cup semi-sweet chocolate chips minis
- 9 ice cream cones I used sugar cones
Optional Toppings
- 4 Tablespoons shredded coconut
- 2 Tablespoons turbinado sugar
- 4 Tablespoons crushed nuts any kind
- 9 cocoa nibs
- 3 Tablespoons sprinkles
- 9 maraschino cherries
Instructions
- In a small microwave safe dish, melt the semi- sweet chocolate chips. If you are adding any toppings to the rim of your cones, pour some of the toppings onto a small plate and set aside.
- Once the chocolate is melted, begin dipping the tops of the cones into the chocolate, about and inch deep. If you are adding toppings to the rim of your cones, while the chocolate is still wet roll the cones into your topping of choice. Set finished cone aside to cool and set.
- While your cones are cooling, take your ricotta cheese and scoop it into the center of a piece of cheesecloth or a clean flour sack style towel. (It's best to do this step over an empty bowl or sink). Gather all the edges of the towel and twist as tight as you can. This will help drain any liquid that is inside of the ricotta.
- After the ricotta has been drained, take it out of the towel and put it into a bowl of a mixer.
- Add the powdered sugar and cinnamon to the ricotta and mix until well combined. Set aside
- Whip your heavy cream to stiff peaks, when complete, pour your ricotta mixture into the bowl with the whipped cream and fold to combine.
- Pour your ricotta whipped cream into a piping bag. Starting at the bottom of the cooled chocolate dipped cones pipe the cream into the cones. Set the finished cone aside upright. If you don't have an ice cream cone holder, you can use wine glasses or a cardboard box with holes cut out of the top to set the cones in.
- Continue filling all of your cones. Once all filled, you can top with any topping of your choice.
- These are best served right away. If you do need to make them in advance, stop after step 6 and store the cream in an airtight container in the fridge, and the cones in a separate airtight container on the counter. Fill your cones immediately before serving.
Notes
Drain the ricotta well: This keeps the filling thick and prevents soggy cones. The more liquid you squeeze out of the ricotta mixture the better. If you need a little extra time before serving and are worried about the ricotta whipped cream melting, you can add a stabilizer such as gelatin to the ricotta whipped cream to help keep it a bit more stable
Use stiff whipped cream: It helps the filling hold its shape inside the cone.
Cool the cones before filling: Warm cones can melt the cream.
Serve upright: Use wine glasses or boxes to keep cones standing while filling and serving.
Use stiff whipped cream: It helps the filling hold its shape inside the cone.
Cool the cones before filling: Warm cones can melt the cream.
Serve upright: Use wine glasses or boxes to keep cones standing while filling and serving.
Nutrition
Calories: 343kcal | Carbohydrates: 33g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 76mg | Potassium: 154mg | Fiber: 2g | Sugar: 25g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
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