These are not your mama’s cannoli! S’mores Cannoli are like no other, with an ethereally light marshmallow cream filling and added crunch with a quick dip in some crushed graham crackers…you’ll never want to stand over a raging fire to toast marshmallows again.
Here we are again with the cannoli. I know, I’m obsessed but there are just so many things you can do with those shells. And I intend to reinvent the cannoli over and over again until some Italian mom comes and whacks me over the head with a rolling pin. So, I think you’re going to be subjected to the cannoli craze here for a long time. But, really….is it so bad? I mean, were the Samoa Cannoli I made during the invasion of the Girl Scouts so terrible that you couldn’t stop popping them into your mouth for days? And the cannoli from the other week…you know, the Ricotta Ice Cream Filled Cannoli….did you suffer? I thought not. And this time, this time I think you’ll swoon. (I hate that word because do we really swoon…like ever?)
We buy marshmallow fluff by the gallon here. Or close to a gallon. I buy the biggest container they have at the grocery store and we devour it in just a few days. Pure sugar…gone in a flash. It’s a little embarrassing but that stuff is amazing. And I would love to make a homemade version like the one my friend, Allie has over at Baking a Moment but laziness prevails…and I just buy it in the trough. When I decided to develop this recipe I, literally, had to hide the container until I was able work on the recipe. And even when I did hide it…it managed to be found and I had to run to the store to get another. It’s a problem.
This S’mores Cannoli is amazing….the filling is marvelously light, much lighter than a traditional cannoli. I should probably call it a S’mores INSPIRED Cannoli but my name is easier for you all to remember. Back to the ridiculousness of this cannoli….filling is light as air…yada yada…it’s a blend of marshmallow fluff (surprise!), ricotta and mascarpone cheese with a little whipping cream folded in. To make things easy (see note above about laziness prevailing), I purchase pre made cannoli shells which you can find at a well-stocked grocery store or your local italian market should have some. I melted some chocolate and just dipped each end in, then coated the chocolate with crushed graham crackers. Dip…dip, fill. So easy…and fun. This is one you want to get the kids involved in.
And if you want to see the S’more Cannoli making in progress…check out Allie and I on Fox Philly Good Day yesterday sharing all our favorite S’more INSPIRED dessert! She has a great tart and some crazy amazing cupcakes in a jar!
- 1 cup chopped dark chocolate
- 1 cup crushed graham cracker crumbs
- 12 cannoli shells
- 2 cups ricotta cheese
- 8 ounces mascarpone cheese
- 8 ounces marshmallow fluff
- 1/2 cup heavy whipping cream
- In a microwave safe bowl, melt the chocolate for 30 seconds and then stir. Continue microwaving at 15 second intervals, stirring each time, until the chocolate is smooth. Pour the graham cracker crumbs into a bowl. Dip each end of the cannoli into the chocolate and then the cracker crumbs. Place the cannoli on a baking sheet lined with parchment and allow the chocolate to set. (You can place the baking sheet in the fridge to speed up the process.
- While the chocolate hardens, make the filling. In a large bowl, blend the ricotta, mascarpone, and fluff with a hand mixer until light and fluffy. In a small bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture and chill for 1-2 hours.
- Transfer the filling to a pastry bag or zip lock bag with the end snipped off. Pipe the filling into the cannoli and return the shells to the baking sheet. Chill for 1-24 hours. Serve chilled.