I love quick, elegant desserts that feel special without fuss — these Delicious Cannoli Bites hit that mark for New Year’s Eve. They pair crisp mini shells with a creamy, lightly sweet ricotta-mascarpone filling and small chocolate chips for crunch; they’re party-perfect and easy to scale. If you enjoy crowd-pleasing small bites, you’ll also like these savory soft pretzel bites as a savory companion.
Why Make This Recipe
- Big party impact in small portions: guests can sample dessert without committing to a full slice.
- Fast assembly: about 20 minutes active prep and minimal cooking; great for busy hosts.
- Balance of textures: crisp shell, smooth filling, and chocolate chip crunch make every bite interesting.
- Customizable: easy to flavor with citrus, cinnamon, liqueur, or swap the chocolate for candied fruit.
- Personal note: I love this recipe because it lets me prep most of the work ahead, so I can spend the evening enjoying guests instead of being stuck in the kitchen.
I often pair them with comfort dishes like a warm cheesy hominy casserole for an easy holiday spread.
Recipe Overview
- Prep time: 20 minutes (plus 30 minutes chilling)
- Cook time: 8–10 minutes (to bake shells)
- Total time: 1 hour (including chilling and cooling)
- Servings: about 24 bites (using 24 mini shells)
- Difficulty: Easy
- Method: Bake or use store-bought mini cannoli shells/wonton cups, make a whipped ricotta-mascarpone filling, pipe into shells, chill briefly, and garnish.
My Experience Making This Recipe
I tested this recipe multiple times to balance creaminess and structure; the main discovery was that draining ricotta dramatically improves texture. I also found baked wonton cups hold up better for parties than store-bought shells if you need an oven-fresh crunch. Once I started chilling the filling 20–30 minutes before piping, the bites kept their shape much better.
How to Make Delicious Cannoli Bites for Your New Year’s Eve Party Snacks
Start by crisping tiny shells: brush store-bought mini cannoli shells or place wonton wrappers in a muffin tin and bake at 375°F (190°C) for 8–10 minutes until golden. Meanwhile, drain 1 1/2 cups whole-milk ricotta in a fine mesh sieve for 20–30 minutes, then whip it with 1/2 cup mascarpone, 1/3 cup powdered sugar, 1 tsp vanilla, and 1 tsp orange zest until smooth. Fold in 1/3 cup mini chocolate chips, chill filling for 20–30 minutes, then pipe into cooled shells and garnish with chopped pistachios or grated chocolate.
Equipment you’ll use: fine mesh sieve, mixing bowl or food processor, spatula, piping bag (or zip-top bag with corner snipped), and a mini muffin tin if making baked cups.
Expert Tips for Success
- Drain the ricotta: Place it in a fine mesh sieve over a bowl and refrigerate for 20–30 minutes to remove excess whey; this prevents a runny filling.
- Use mascarpone for stability: Mascarpone (1/2 cup) gives a silkier, more pipeable filling than ricotta alone. You can substitute 1/4 cup heavy cream whipped into the mixture if needed.
- Chill before piping: A 20–30 minute chill firms the filling so it holds peaks and won’t drip out of the shells.
- Shell options: For easiest prep, use store-bought mini cannoli shells. For a homemade option, press wonton wrappers into a mini muffin tin, brush with a touch of melted butter, and bake at 375°F for 8–10 minutes.
- Tool tip: Use a 1/2-inch piping tip or cut a small corner off a zip-top bag for clean, even filling.
I like pairing these with a cozy pasta like creamy pumpkin alfredo for fall or winter gatherings.
How to Serve Delicious Cannoli Bites for Your New Year’s Eve Party Snacks
- Arrange on a platter with small labels (flavor variations like orange or cinnamon) to guide guests.
- Serve with espresso shots, dessert wines, or a sweet sparkling cocktail to complement the ricotta.
- Offer an array of garnishes (chopped pistachios, cocoa powder, candied orange peel) so guests can personalize bites.
- If you’re hosting pet-friendly festivities, plan separate snacks for dogs with specific recipes like these festive puppy meal ideas for your dog so everyone is included.
Storage and Reheating Guide
- Refrigerate assembled bites in an airtight container for up to 48 hours; lay them in a single layer or use parchment between layers to protect decorations.
- For best texture, fill shells no more than 12 hours ahead; unfilled shells keep crisp up to 3 days at room temperature in an airtight tin.
- Freezing: Freeze filling separately in an airtight container for up to 1 month. Thaw in the fridge overnight, re-whip briefly, then pipe into fresh shells. Do not freeze assembled cannoli bites (the shells will sog).
- Reheating: If you made baked wonton cups and stored them, re-crisp in a 325°F (160°C) oven for 3–5 minutes; cool before filling.
Recipe Variations
- Gluten-free: Use gluten-free wonton wrappers or mini gluten-free pastry cups; check labels for cross-contamination.
- Dairy-free: Substitute dairy-free cream cheese and coconut cream whipped to firm peaks; note texture will be slightly different and chill time may vary.
- Chocolate-orange: Fold in 1 tbsp orange liqueur (optional) and use dark chocolate chips plus a dusting of cocoa.
- Nut-free: Omit pistachio garnish and use toasted coconut flakes or crushed amaretti (if no nut allergy) for crunch.
Nutritional Highlights
- Key benefits: Ricotta provides protein and calcium, while portion control (bite-size) helps limit sugar per serving.
- Considerations: These bites contain dairy (ricotta, mascarpone) and gluten if using traditional shells; garnish with nuts adds tree-nut allergens.
- Portion guidance: Plan 1–2 bites per guest for after-dinner dessert, 2–3 for a sweet tooth — total calories vary by size but expect roughly 70–120 kcal per bite depending on ingredients.
Troubleshooting Common Issues
- Filling too runny: You likely didn’t drain ricotta enough. Drain longer or add more mascarpone (1–2 tbsp) and chill to firm.
- Shells soggy after filling: Fill as close to serving time as possible and use baked homemade or high-quality store shells; if shells get soggy, re-crisp empty shells in a 325°F oven for 3–4 minutes.
- Filling falls out or cracks shells: Don’t overfill; pipe slowly and leave a small rim. If shells crack, try a gentler filling flow and cool shells completely before filling.
Frequently Asked Questions
Q1: Can I make the filling ahead and freeze it?
A1: Yes — the filling freezes well for up to 1 month in an airtight container. Thaw overnight in the fridge, then whip or fold briefly to restore texture before piping into fresh shells.
Q2: Can I skip mascarpone and use all ricotta?
A2: You can, but pure ricotta tends to be grainier and looser. If you omit mascarpone, drain the ricotta thoroughly and consider adding 2–3 tbsp sifted powdered sugar and 1–2 tbsp heavy cream whipped to help structure and smooth the filling.
Q3: How do I make crunchy shells from scratch?
A3: Use wonton wrappers pressed into a mini muffin tin, brush lightly with melted butter, and bake at 375°F (190°C) for 8–10 minutes until golden. Let cool fully before removing so they retain shape.
Q4: Are there good non-dairy substitutes that still pipe well?
A4: A mix of chilled coconut cream (the solid part from a refrigerated can) whipped with dairy-free cream cheese works. Add a stabilizer like 1–2 tsp cornstarch or powdered sugar to help it hold shape when piping.
Conclusion
For a slightly different twist on mini cannoli treats, this recipe pairs wonderfully with the chocolate-orange flavor combination found in recipes like Easy Chocolate Chip-Orange Cannoli Cups, which inspired one of my favorite garnish ideas.
Delicious Cannoli Bites
- Total Time: 60 minutes
- Yield: 24 bites
- Diet: Vegetarian
Description
Quick and elegant dessert bites featuring crisp mini shells filled with a creamy ricotta-mascarpone filling and chocolate chips, perfect for New Year’s Eve parties.
Ingredients
- 24 mini cannoli shells or wonton wrappers
- 1 1/2 cups whole-milk ricotta
- 1/2 cup mascarpone
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/3 cup mini chocolate chips
- Chopped pistachios or grated chocolate for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Brush mini cannoli shells or press wonton wrappers into a mini muffin tin and bake for 8–10 minutes until golden.
- Drain the ricotta in a fine mesh sieve for 20–30 minutes.
- Whip the drained ricotta with mascarpone, powdered sugar, vanilla, and orange zest until smooth.
- Fold in mini chocolate chips and chill the filling for 20–30 minutes.
- Pipe the filling into the cooled shells and garnish with chopped pistachios or grated chocolate.
Notes
Best served fresh but can be refrigerated in an airtight container for up to 48 hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian