Looking for a dish that wows your guests without stressing you out? These Chocolate Cannoli Pizzelle Sandwiches are the answer for your winter gatherings. They bring the magic of a classic Italian bakery right into your kitchen.

You get the crunch of a thin wafer and the creaminess of cannoli filling. It is a match made in dessert heaven. Your family will think you spent all day on these!

Why This Recipe Is a Winner

This recipe is a winner because it looks incredibly impressive but stays simple. You can make the components ahead of time to save precious minutes. It is the perfect show-stopping dessert for a busy holiday host.

The cocoa adds a deep flavor that balances the sweet ricotta cream perfectly. Kids love the chocolate chips while adults appreciate the hint of cinnamon. It is a crowd-pleaser that fits any winter celebration beautifully.

Simple Cooking Steps

Making these treats is much easier than it looks. You simply whisk a quick batter and bake it in your pizzelle iron. The cookies come out warm and golden in just seconds.

Even if you are new to using a pizzelle iron, you can do this. The filling is a simple mix of ricotta and sugar. You just spread and stack for a beautiful sandwich every time.

Ingredients You’ll Need

Most of these items are likely in your pantry or fridge right now. Use whole milk ricotta for the best texture.

3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
15 ounces whole milk ricotta cheese, drained overnight
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips

Step-by-Step Directions

Whisk eggs and granulated sugar in a large bowl until light and fluffy.
Stir in the melted butter and vanilla extract until well combined.
Sift together the flour, cocoa powder, and baking powder; gradually incorporate into the egg mixture to form a stiff batter.
Preheat a pizzelle iron and lightly grease with oil or non-stick spray.
Place one tablespoon of batter onto each grid of the iron and bake for 30 to 60 seconds according to manufacturer instructions.
Transfer the cooked pizzelles to a flat wire rack to cool completely and become crisp.
In a separate medium bowl, whisk the drained ricotta cheese, powdered sugar, and ground cinnamon until smooth and aerated.
Fold the mini chocolate chips into the ricotta cream.
Spread approximately 2 tablespoons of the ricotta filling onto the flat side of one cooled pizzelle.
Place a second pizzelle on top to form a sandwich and press gently to secure.
Dust with additional powdered sugar if desired and serve immediately to maintain crispness.

Best Ways to Enjoy It

Serve these Chocolate Cannoli Pizzelle Sandwiches warm with a fresh dusting of powdered sugar. They look beautiful on a large silver platter for guests. Pair them with a hot espresso or a sweet dessert wine.

Set the table, light a candle, and enjoy these with your favorite people. They are the perfect end to a cozy holiday dinner. Everyone will be asking you for the recipe before the night is over!

Storage & Reheating

The ricotta filling should be stored in the fridge for up to three days. Keep the baked cookies in an airtight container at room temperature. For the best crisp texture, do not assemble them until you are ready to eat.

If you have leftovers, they will soften slightly in the fridge. They still taste creamy and delicious, just less crunchy. Avoid freezing the assembled sandwiches as the ricotta texture will change.

Recipe Tips

Don’t skip draining your ricotta overnight to prevent a soggy filling.
Avoid overfilling the cookies so the cream doesn’t squish out the sides.
Use a small cookie scoop to get even amounts of batter on the iron.
Let the pizzelles cool completely on a rack before adding the cream.
For the holidays, add a pinch of orange zest to the filling for extra brightness.
Dust with sugar right before serving for a fresh snowy look.
Make sure your butter is cooled so it doesn’t cook the eggs.

Ways to Switch It Up

Swap mini chocolate chips for crushed pistachios for a nutty crunch.
Use a gluten-free flour blend to make these dietary-friendly for guests.
Dip half of the finished sandwich in melted chocolate for extra indulgence.
Add a thin layer of hazelnut spread before the ricotta for a surprise.

Common Questions

Can I make the filling ahead of time?

Yes, you can make the ricotta cream up to two days early. Keep it in a sealed container in the fridge until you are ready. This makes holiday entertaining much less stressful.

What if I don’t have a pizzelle iron?

A pizzelle iron is necessary to get that specific thin, crisp wafer shape. If you don’t have one, you can use the filling between store-bought waffle cookies. However, the homemade cocoa cookies are worth the small investment!

Will the cookies stay crisp?

They stay very crisp on their own in a dry container. Once you add the ricotta, they will start to soften after an hour. Assemble them last minute for the best experience.

I hope these Chocolate Cannoli Pizzelle Sandwiches bring a little extra joy to your winter table. They are so fun to make and even better to share. Happy holiday baking!

— Lidia