High Protein Chocolate Cannoli Filling (Ricotta-Based)

Creamy. Chocolatey. Slightly fancy.

This High Protein Chocolate Cannoli Filling gives you that classic Italian bakery vibe — but with a protein boost and balanced sweetness. No deep frying required (unless you’re going full traditional shell mode).

It’s smooth ricotta, rich cocoa, melty chocolate chips… and secretly macro-friendly.

Spoon it. Pipe it. Eat it straight from the bowl. I won’t judge.

Why This Recipe is Awesome

Traditional cannoli filling is already ricotta-based — which means we’re starting with a naturally high-protein foundation. We’re simply upgrading it.

Inspired by classic Italian cannoli from places like Sicily — where cannoli originated — this version keeps the essence:

• Creamy ricotta
• Sweet chocolate flavor
• Light citrus note (optional but authentic)

But we enhance it with:

• Protein powder
• Balanced sweetness
• Better texture control

It tastes indulgent — but it’s working for you.

Ingredients You’ll Need

• 1 cup whole milk ricotta (well drained)
• ½ cup Greek yogurt (plain or vanilla)
• ¼ cup chocolate or vanilla protein powder
• 2 tablespoons maple syrup or powdered sweetener
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon cinnamon (optional)
• ½ teaspoon vanilla extract
• 1–2 tablespoons mini dark chocolate chips
• Zest of ½ orange (optional but very traditional)
• Pinch of salt

Step-by-Step Instructions

1. Drain the Ricotta (Important)

Place ricotta in a fine mesh strainer or cheesecloth for at least 30 minutes (longer is better).

Too much moisture = runny filling.

2. Blend Until Smooth

For ultra-smooth filling, blend ricotta and Greek yogurt in a food processor or blender until creamy.

You can mix by hand, but blending gives that bakery-style silkiness.

3. Add Protein & Flavor

Add protein powder, cocoa powder, sweetener, vanilla, cinnamon (if using), salt, and orange zest.

Blend or mix until fully incorporated and smooth.

Taste and adjust sweetness if needed.

4. Fold in Chocolate Chips

Gently fold in mini chocolate chips by hand.

Chill for at least 30–60 minutes to firm up.

The filling thickens beautifully in the fridge.

Texture Expectations

This should be:

• Thick
• Creamy
• Pipeable
• Slightly fluffy
• Not runny

If it’s too soft, chill longer or add 1 tablespoon extra protein powder.

Ways to Use It

• Pipe into cannoli shells
• Spread between cookies for a cannoli sandwich
• Spoon into crepes
• Layer into parfaits
• Fill protein pancakes
• Use as a dip for strawberries
• Eat directly from the spoon (elite move)

Common Mistakes to Avoid

1. Skipping ricotta draining
Watery filling = sadness.

2. Using grainy ricotta without blending
Blend it smooth for best texture.

3. Adding too much protein powder
Makes it chalky instead of creamy.

4. Not chilling long enough
It thickens as it rests.

Alternatives & Variations

• Classic vanilla version: Skip cocoa powder.
• Pistachio twist: Add 1 tablespoon finely chopped pistachios.
• Mocha version: Add ½ teaspoon espresso powder.
• Lower sugar: Use powdered monk fruit sweetener.
• Extra chocolatey: Add 1 tablespoon melted dark chocolate.
• Higher protein boost: Add 1 tablespoon extra protein powder + 1 tablespoon milk if needed.

Approximate Protein Boost

Compared to traditional cannoli filling, this version increases protein thanks to:

• Greek yogurt
• Protein powder
• Naturally protein-rich ricotta

It’s dessert — just smarter and more satisfying.

FAQ

1. Does it taste like traditional cannoli filling?

Very close — slightly less sweet, slightly more balanced, still creamy and rich.

2. Can I make it ahead of time?

Yes! It keeps in the fridge for up to 3 days.

3. Can I freeze it?

You can, but texture may become slightly grainy after thawing.

4. What protein powder works best?

Chocolate whey or vanilla whey blends give the smoothest texture.

5. Why is my filling grainy?

Either the ricotta wasn’t blended or the protein powder didn’t fully incorporate.

6. Can I use low-fat ricotta?

Yes, but whole milk ricotta gives creamier texture.

7. Can I pipe it neatly?

Absolutely — chill it well and use a large piping tip.

Final Thoughts

This High Protein Chocolate Cannoli Filling gives you all the classic Italian dessert vibes — but with a macro-friendly twist.

It’s creamy.
It’s chocolatey.
It’s surprisingly satisfying.

And the best part? No deep fryer required.

Go ahead — fill something dramatic with it.

What classic dessert are we upgrading next?