The egg-free chocolate cream for filling cannoli is lighter than the classic chocolate cream as, as mentioned, it contains no eggs.
It has an intense chocolate taste, is easy to make with guaranteed success, and can be used to fill Sicilian cannoli, but also cakes, pies, cream puffs, tartlets, etc.
In fact, its firm texture, although melt-in-your-mouth, makes it ideal for each of these desserts. Also excellent as a filling for croissants.
By lowering the amount of starch according to your taste, you will also get an excellent drinkable chocolate.
A recipe definitely worth saving because you can really make a thousand uses of it!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 120.17 (Kcal)
- Carbohydrates 24.35 (g) of which sugars 16.19 (g)
- Proteins 2.70 (g)
- Fat 2.68 (g) of which saturated 1.67 (g)of which unsaturated 0.98 (g)
- Fibers 1.16 (g)
- Sodium 0.79 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole milk
- 3 tbsps unsweetened cocoa powder
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/2 packet vanillin (or orange peel)
Tools
- 1 Saucepan
- 1 Hand whisk
- 1 Bowl
- 1 Electric whisk
- 1 Measuring cup for liquids
- 1 Cling film for microwave
Steps
To prepare the chocolate cream for filling cannoli, combine the sugar, cocoa, and cornstarch in a saucepan.
Add the milk gradually, incorporating it slowly, so that no lumps form.
Flavor by adding half a packet of vanillin or orange peel strips (so they can be removed later).
Thicken over moderate heat, always stirring with a hand whisk or wooden spoon.
Once it comes to a boil, turn off the heat, remove the orange peel if present, and transfer the cream to a bowl, where it will be left to cool covered with contact cling film.
When it is cold, before using the cream for your preparation, beat it briefly by hand or with an electric whisk.
The chocolate cream for filling cannoli is thus ready.
After working it, fill a piping bag with it and then cut off the tip.
If, instead, you prefer to use a nozzle, insert it before filling the pastry bag with the cream.
A wide smooth or serrated nozzle will do.
An extremely simple homemade method for filling cannoli is clearly to use a teaspoon.
Fill the cannoli.
Remember that it is always advisable to fill the cannoli only at the time of serving. This is to preserve their crunchiness as much as possible.
Finally, dust with powdered sugar and ground cinnamon.
Here are some recommended Amazon products for cakes and pies and cookies that are definitely useful in making desserts.
Many of these I have purchased and tested myself.
Storage
The cream will keep well in the fridge, sealed in an airtight container, for 2 or 3 days.
The cream will keep well in the fridge, sealed in an airtight container, for 2 or 3 days.
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