Simple Recipe: Chocolate Eggs with Cannoli Filling: quick and original no-bake treats.
A delicious meeting between Sicilian tradition and the sweetness of chocolate: here’s my version of cannoli, enclosed in chocolate eggs! Perfect for those looking for an original and quick dessert, yet rich in flavor, these eggs with soft ricotta filling flavored with cinnamon and chocolate chips are a true delight for the palate.
A perfect idea to pleasantly surprise your guests at Easter or simply to treat yourself with a homemade dessert that will not go unnoticed!
Of course, this is just a suggestion because, if you don’t like ricotta, you can fill the eggs with dark chocolate ganache to create a pleasant contrast, or with orange custard cream.
Have I piqued your interest? I hope so, because the simple recipe: chocolate eggs with cannoli filling is really easy to make and so delicious!
Follow the steps to easily open the eggs and, if you need more easy recipes, check out the other interesting proposals.
READ THE F.A.Q. AT THE END OF THE RECIPE TO ANSWER YOUR QUESTIONS
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Portions: 10 Pieces
- Cooking methods: No-bake
- Cuisine: Creative
- Seasonality: Autumn, Winter, and Spring, Easter
Ingredients
- 5 milk chocolate eggs
- 1 cup ricotta
- 1/3 cup sugar
- 2 oz chocolate chips (I used 70% dark)
- ground cinnamon
- 1.75 oz 50% dark chocolate
- chopped pistachios
Steps
Note: If you use cow’s milk ricotta, there’s no need to let it drain. If you use sheep or buffalo ricotta, let it drain with a tablespoon of sugar in a sieve placed over a container, covered with plastic wrap, and stored in the fridge overnight.
Collect the ricotta and sugar in a container; mash well with a fork, then add the chocolate chips.
Add the cinnamon.
Mix all the ingredients well, cover with plastic wrap in contact, and refrigerate for a couple of hours, but if you have time, it’s better overnight to allow the flavors to meld.
To open the eggs, warm the tip of a smooth-blade knife for a few seconds on the stove and cut along the seam.
The chocolate melts slightly upon contact with the blade, which facilitates the separation of the 2 halves.
Melt the dark chocolate in a double boiler and, using a brush, coat the edges of the eggs.
Press the chopped pistachios onto the edges of the eggs with a slight pressure.
Let the chocolate set and, in the meantime, transfer the ricotta cream into a piping bag.
Cut the tip of the piping bag and fill the eggs. Keep in the fridge.
FAQ
Can I use a different type of chocolate instead of Kinder eggs?
Yes, you can use any type of chocolate you like! Kinder eggs have a particular texture, but you can try using milk chocolate or dark chocolate eggs, or even larger chocolate eggs if you can’t find Kinder eggs.
Does the ricotta need to be drained before using it for the filling?
As explained at the beginning of the recipe, cow’s milk ricotta is usually very dense and does not release whey. However, if you wish, you can let it drain for 30 minutes. Sheep or buffalo ricotta, on the other hand, should be left to drain for a whole day in the fridge.
Can I replace sugar with another sweetener?
If you prefer, you can use another sweetener like honey, agave syrup, or even cane sugar. Keep in mind that some sweeteners might slightly change the texture or taste of the filling.
Can I omit the cinnamon from the filling?
Certainly! Cinnamon is a traditional ingredient in cannoli filling, but if you don’t like it or don’t have it at home, you can omit it. You can also replace it with a hint of vanilla for a different flavor.
Can I make the filled eggs in advance?
Yes, you can make the filled eggs in advance! Once assembled, it’s best to store them in the fridge in an airtight container to maintain freshness. I recommend eating them within 2 days.
Can I replace the chocolate chips with another ingredient?
If you don’t like chocolate chips, you can replace them with chopped chocolate pieces or even nuts like walnuts or almonds. If you prefer a filling without chocolate, you can also omit it.
How can I make the pistachio crumbs finer?
If you prefer finer crumbs, you can chop the pistachios with a mixer or food processor.
Are the filled eggs suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free, but make sure the ingredients (like chocolate chips and chopped pistachios) are certified gluten-free, especially if you need to follow a strictly gluten-free diet.
Can I use another type of nuts instead of pistachios?
Absolutely! You can replace the chopped pistachios with other types of nuts, like almonds, hazelnuts, or cashews, for a different twist.
How long should the filled eggs rest in the fridge before serving?
For the best texture and to allow the filling to set well, I recommend letting them rest in the fridge for at least 30-60 minutes before serving. This allows the filling to “solidify” a bit and makes the egg easier to eat.
Can I prepare the filling in advance?
Yes, the ricotta filling can be prepared in advance and stored in the refrigerator in an airtight container for 1-2 days. Make sure to stir it well before using it to fill the eggs.
