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Cannoli Mini Cheese Balls

Cannoli. An Italian favourite, but enjoyed worldwide. Not everyone can make them so well, but with this recipe, you’re on a winner! You’ll be asked if your mom or grandmom is from Italy when your friends taste your Cannoli mini cheese balls.

Details

Servings

8 Servings

Prep time

20 minutes

Cooking time

1 hour

Calories

115 kcal

Ingredients

  • FOR THE CANNOLI BALLS
  • 1 (227g / 8oz) package cream cheese or mascarpone cheese, softened

  • ½ cup ricotta cheese

  • ½ cup Swerve confectioners’-style sweetener

  • 1 tsp ground cinnamon

  • FOR THE CHOCOLATE CHUNKS
  • 1 cup (2 sticks) unsalted butter, melted

  • 1 cup unsweetened cocoa powder

  • ¾ cup Swerve confectioners’-style sweetener

  • 1 tsp almond extract

  • 1 tsp vanilla extract

  • ¼ tsp fine sea salt

  • FOR THE CHOCOLATE DRIZZLE
  • ¼ cup heavy cream

  • 28g (1oz) unsweetened chocolate, finely chopped

  • 2 tbsp Swerve confectioners’-style sweetener

  • Seeds scraped from 1 vanilla bean, or 1 tsp vanilla extract

Directions

  • In a medium-sized mixing bowl, combine the cream cheese, ricotta, sweetener, and cinnamon to make the cannoli balls. Using a hand mixer, thoroughly combine all ingredients. Form the mixture into eight 2-inch balls with your hands and place on a rimmed baking sheet or tray. Refrigerate for at least 30 minutes, or until firm.
  • To make the chocolate chunks, line a 9-inch pie pan with parchment paper. In a blender, combine all of the ingredients for the chunks and blend until smooth. Adjust the sweetness to your preference. Pour the mixture into the pie pan and place it in the refrigerator or freezer to set, about 20 minutes in the refrigerator or 10 minutes in the freezer. When the chocolate has hardened, chop it into small pieces and place it in a shallow bowl.
  • To make the drizzle, in a double boiler or a heat-safe bowl set over a pan of simmering water, combine the cream, chopped chocolate, and sweetener. Stirring constantly, heat on low until the chocolate melts. Remove from the heat and add the vanilla extract. Refrigerate for 8 minutes, or until thickened but still slightly warm; if the chocolate hardens too much, return it to the double boiler and gently reheat.
  • Take the cream cheese balls out of the refrigerator and roll them in the chocolate chips. Drizzle the chocolate drizzle over the chocolate-coated balls.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Recipe Notes
    The chocolate chunks can be made ahead of time and stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Nutrition Facts


  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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