Choco Matcha Cannoli

Choco matcha cannoli pair crispy fried shells with a creamy filling that balances bitter matcha and dark chocolate. The shells fry until golden and snappy, then cool completely before filling so they stay crunchy when you bite into them.

Ingredients for Choco Matcha Cannoli

All-purpose flour (115 grams) and cocoa powder build the shell dough. Butter adds richness and flakiness. Granulated sugar sweetens both the shells and filling. Egg yolk binds the dough. Salt balances flavors. Ricotta cheese, the base of the filling, provides creamy texture. Matcha powder brings earthy flavor and color. Dark chocolate chips add bittersweet depth. Powdered sugar sweetens and lightens the filling. Vanilla extract rounds out the flavor. Vegetable oil fries the shells until crispy.

Why This Choco Matcha Cannoli Works

The shell dough gets its flakiness from cold butter cut into the flour. When you fry the dough, the water in the butter turns to steam and creates layers. The cocoa powder darkens the shells and adds subtle chocolate flavor without overpowering the matcha filling.

Ricotta filling works best when drained well and mixed with powdered sugar and matcha. Straining the ricotta overnight removes excess whey that would make the filling wet and grainy. The matcha and dark chocolate balance each other: matcha brings a grassy, slightly bitter note while chocolate adds sweetness and depth.

Mistakes To Avoid

Overmixing the dough after adding the egg yolk makes the shells tough and hard to bite. Mix just until the dough comes together in a shaggy ball, then stop. A few flour streaks are fine.

Filling the shells too far ahead causes them to soften from the moisture in the ricotta filling. Fill the cannoli no more than 2 hours before serving, and store them in the refrigerator until you eat them.

Using ricotta straight from the container makes the filling wet and runny. The whey pooling at the bottom of the ricotta carton will seep into the filling and break down the matcha powder. Drain it overnight every time.

Frying at a temperature below 340°F (170°C) or above 360°F (182°C) gives uneven results. Too cool and the shells absorb oil and taste greasy. Too hot and they brown on the outside before the inside cooks through.

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Ingredients

• 1 1/4 cups all-purpose flour (155 grams)
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons cold butter (43 grams), cubed
• 1 egg yolk
• 2 tablespoons ice water
• 1 pound whole milk ricotta cheese
• 1/2 cup powdered sugar
• 2 tablespoons matcha powder
• 1/2 cup dark chocolate chips
• 1 teaspoon vanilla extract
• Vegetable oil for frying

Step-by-step Instructions

1. Drain ricotta through cheesecloth overnight in the refrigerator, then mix with powdered sugar, matcha, chocolate chips, and vanilla until smooth.
2. In a bowl, whisk flour, cocoa powder, sugar, and salt together.
3. Cut cold butter cubes into the flour mixture with a pastry cutter or fork until it resembles coarse sand with some pea-sized pieces.
4. Add egg yolk and ice water, then mix gently with a fork until the dough just comes together in a shaggy ball.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6. Roll dough between two sheets of parchment paper to 1/8 inch thick, then cut into 3-inch squares using a knife or pastry wheel.
7. Wrap each square around a greased cannoli mold, sealing the overlapping edge with a dab of water.
8. Heat vegetable oil to 350°F (175°C) in a heavy saucepan, checking the temperature with an instant-read thermometer.
9. Fry cannoli shells 2 to 3 at a time for 2 to 3 minutes per side until golden brown and crispy, turning once with a slotted spoon.
10. Remove shells with a slotted spoon and drain on a wire rack until cool enough to handle, then carefully slide off the molds.
11. Once shells are completely cool, transfer the matcha-chocolate filling to a pastry bag fitted with a wide round tip.
12. Pipe filling into both ends of each shell, holding it at a slight angle, until the filling is level with the rim.