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Messina cannoli with chocolate

With ricotta cream, chocolate and hazelnuts

by Ada Parisi
5 min read
Cannoli messinesi al cioccolato

Messina cannoli with chocolate: variation of traditional Sicilian cannoli and prepared with a delicious cream of ricotta and chocolate and chopped hazelnuts. The perfect Christmas cake for those who love chocolate. It is a typical Messina recipe that I have loved since I was a child and, every Sunday, the tray of sweets and pastries arrived on the table. At the time our reference pastry shop was Irrera, in Piazza Cairoli: My father, delicious, he never gave up the Sunday dessert. Is, when he asked me what I wanted, I had no doubts: a chocolate cake.

Chocolate cannoli: it is not cream!

Among the chocolate desserts the famous “black cannolo” by Irrera was one of my favorites. I see that in many sites when we talk about chocolate cannolo we refer to a waffle stuffed with chocolate custard, in some cases even without eggs. But the Messina cannolo is prepared with sifted ricotta, icing sugar, a pinch of cinnamon and dark chocolate. It was done this way when I was little and it is done like this even today, as confirmed by the websites of the most important local pastry shops.

May mislead the texture of the cream, which is extremely silky and smooth. But this is a distinctive feature of the Messina cannoli whose ricotta, unlike that of Palermo and Trapani, it is smooth and passed twice through a sieve. Then, in recent times, cannoli with white cream arrived everywhere, chocolate, Pistachio: too sweet and cloying. And I remain fond of tradition.

Seen that, respect to Cannoli, the only difference is the filling, I refer you to the recipe of traditional ricotta cannoli for all my tips and recommendations on the waffle and the VIDEO RECIPE step by step to understand the procedure well. Which you will also find, in 'romantic' version, in this short 30-second net video on my Instagram profile.

And if you are still looking for ideas for Christmas recipes and menus, I refer you to the 11 THEMATIC COLLECTIONS OF IDEAS AND RECIPES FOR CHRISTMAS, where you will find salty ideas but the CHRISTMAS CAKES WITH RICOTTA, those CHOCOLATE, the DESSERT SPOON and the CHRISTMAS SWEETS WITH CITRUS FRUITS. Have a good day!

Cannoli messinesi al cioccolato


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 6 voted )


250 grams of flour 00

60 milliliters of dry Marsala (or white wine)

a teaspoon of vinegar

40 g lard

a pinch of salt

35 grams of sugar

40 grams of egg yolks (2 large egg yolks)

grated rind of one lemon organic

peanut oil, or lard, for frying, to taste

lard to grease the steel rods, to taste

little egg white to seal the rind of the cannoli


600 grams of ricotta cheese

200 grams of dark chocolate with 70% cocoa minimum

120-150 grams of icing sugar

a pinch of cinnamon



chopped hazelnuts, to taste

icing sugar, to taste


Messina cannoli with chocolate

Messina cannoli with chocolate

Before preparing the Messina cannoli with chocolate, look carefully at the VIDEO RECIPE STEP BY STEP of traditional Sicilian cannoli. So you will understand well how to make the rind and the consistency that the cream must have.

Melt the chocolate in a bain-marie and let it cool until it is still soft but warm. Work the ricotta and icing sugar with a spatula. I suggest you, to get the best possible result, to pass the ricotta cream through a sieve once or twice, until you get the right consistency: a smooth and velvety cream. Add a pinch of ground cinnamon and dark chocolate. Stir until the two ingredients are perfectly blended. Put the cream in the refrigerator for at least an hour so that it firms.

For the rind of cannoli : pour the flour on the work surface, sugar, Salt, the yolks and lard. Knead until you get a sandblasted dough, Add the Marsala, vinegar and grated lemon zest. Continue to knead until you get a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for two hours.

After resting, take a small part of the dough and roll it out with a rolling pin to a thickness of 2 millimeters. Grease of lard barrels. Put the steel barrel on the dough and, with a wheel, draw an oval of about 10-12 centimeters in diameter (as you see in VIDEO RECIPE ). Brush the flaps with egg white before folding them on the barrel to close the cannolo Press so that the cannoli during cooking do not open.

Fry the cannoli in peanut seed oil at 165-170 degrees (use the indispensable kitchen thermometer): When they are golden (it will take a few seconds), turn them over for a moment, drain them from excess oil and place them on absorbent paper. When they have cooled peel, remove the canes making a slight twist: this is a delicate phase, because if the peels are done well, will be fragile.

Stuff the Messina cannoli with chocolate, using a pocket bag without tip, sprinkle the cannoli with icing sugar and garnish the ricotta and chocolate cream with chopped hazelnuts. Serve immediately, cannoli don't have to wait! Bon appétit!


Remember that Sicilian cannoli always stuff themselves at the last moment, otherwise the rind softens and loses its crunchiness. Many brush the inside of the cannoli with dark chocolate so as to make it less permeable and be able to stuff it in advance. A trick that I do not like especially when used with traditional ricotta cannoli, very delicate. But that can be useful in this case, since the cream is already chocolate.

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