Easy Ferrero Rocher cannoli cups – a charming mini dessert that comes together quickly. This recipe blends the flavors of Ferrero Rocher chocolates with a light cannoli-style filling for an elegant, bite-sized treat.
This recipe began as an experiment. I wanted to make Nutella-filled cannoli and spent significant time searching for the best filling. My goal was a silky, balanced filling that would honor the classic cannoli profile while adding the chocolate-hazelnut twist. Shell-making proved tricky in my kitchen, and despite several attempts my homemade shells didn’t hold up. Rather than discard the filling, I adapted and created these Ferrero Rocher–inspired cannoli cups using ready-made phyllo cups. The result is an indulgent little dessert that’s simple to assemble, looks beautiful on a platter, and disappears quickly at gatherings.
One thing I learned while researching was that traditional cannoli made in some regions rely on a specific texture of ricotta that can be harder to find in other areas. After looking into different ricotta brands, I discovered that a finely textured ricotta gives the creamiest filling and blends seamlessly with mascarpone and a touch of Nutella. I started using a smooth, fine-textured ricotta that works well in both savory dishes like lasagna and in desserts like this one. If you can find a high-quality, dense ricotta, it will improve the filling’s texture, but a good, well-drained regular ricotta will also work if you press out excess moisture.
Instead of baking or rolling cannoli shells, I used frozen phyllo cups found in the supermarket freezer aisle near puff pastry and phyllo dough. They bake quickly and provide the crisp, flaky base that pairs perfectly with the creamy filling. To echo the Ferrero Rocher experience, I add a small spoonful of chocolate-hazelnut spread to the bottom of each cup before piping in the filling. That bit of Nutella-like layer adds depth and a familiar center while protecting the phyllo from becoming soggy too quickly.
Easy Ferrero Roche Cannoli Cups
2 dozen cups
15 minutes
12 minutes
27 minutes
Ingredients
- 2 cups frozen phyllo cups (about 2 dozen after baking)
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
Filling
- 2 cups ricotta cheese (well-drained or fine-textured)
- 1/2 cup mascarpone cheese
- 1/3 cup fine granulated sugar
- 3 tbsp chocolate-hazelnut spread
- 2 tsp vanilla extract
Topping
- Dark chocolate candy melts or tempered dark chocolate for drizzling
- 1/2 cup chopped toasted hazelnuts
Instructions
- Toast the phyllo cups in the oven according to package directions. Remove and allow to cool completely while you prepare the filling.
- Make the filling by beating mascarpone, sugar, ricotta, and chocolate-hazelnut spread at medium speed until the mixture is smooth and fluffy. Stir in the vanilla extract. Taste and adjust sweetness if needed.
- Place a small amount of chocolate-hazelnut spread at the bottom of each cooled phyllo cup. This creates a gooey center and helps the filling stay crisp on top.
- Transfer the whipped filling to a piping bag fitted with a large tip (an open star or round jumbo tip works well). Pipe the filling into each cup so it mounds slightly for an attractive presentation.
- Melt dark chocolate or candy melts and drizzle over the filled cups. Immediately sprinkle with chopped toasted hazelnuts so they adhere to the chocolate.
- For best texture, assemble the cups within a few hours of serving so the phyllo cups remain crisp. Store any leftovers refrigerated and bring to room temperature briefly before serving.
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This recipe is easy to scale for a small family dessert or a larger party platter. The components are simple: phyllo cups for a crisp shell, a creamy ricotta-mascarpone filling, a chocolate-hazelnut base layer, and a crunchy toasted-hazelnut topping. The combination delivers the familiar Ferrero Rocher profile in a fresh, homemade format without the fuss of shaping and frying traditional cannoli shells.
Tips: Use a fine sieve to press ricotta if it is watery, or line a strainer with cheesecloth and let it drain in the fridge for an hour. Toast hazelnuts in a dry skillet until fragrant, then chop coarsely for texture. If you want a stronger chocolate flavor, increase the chocolate-hazelnut spread in both the base layer and the filling by a tablespoon or two. Assemble close to serving time for maximum crunch.
Enjoy these Ferrero Rocher cannoli cups as an elegant party bite, a fun dessert for guests, or a special homemade treat when you want something indulgent but easy. The recipe balances creamy, crunchy, and nutty elements for a satisfying texture and familiar flavor profile.
