Chocolate-Dipped Strawberry Cannoli Bites: Easy 5-Step Party Dessert

Imagine this: you walk into your kitchen and the sweet, slightly tangy scent of strawberries meets the deep, toasty aroma of melted chocolate. There’s a gentle crunch when you bite in, followed by a creamy, dreamy ricotta filling that’s just a little sweet, with flecks of fresh strawberry and tiny chocolate chips. These Chocolate-Dipped Strawberry Cannoli Bites are the kind of treat that draws everyone in—kids, grownups, even that neighbor who always claims they’re “not really a dessert person.”

The first time I made these, it was a rainy Saturday and I was craving something that felt both nostalgic and a little bit fancy. I’d just gotten a big box of strawberries from the farmer’s market (you know, the kind that are so red they almost glow), and I was itching to create something more than just a basic fruit salad. I remembered my grandma’s old-school cannoli—she’d always sneak me the crispy shells before they were filled—and, well, inspiration hit. What if I could capture that same magic, but make it finger-food friendly and a little more modern?

Let’s face it, anything dipped in chocolate already has my vote, but marrying classic cannoli flavors with fresh strawberries? That was a game-changer. The first batch disappeared before I could even get them onto a serving tray—my family kept “taste-testing” them straight off the parchment. There’s just something about the combination of crisp shell, cool filling, juicy berries, and snappy chocolate that makes these bites absolutely irresistible.

Honestly, I wish I’d started making these years ago. They’re perfect for potlucks, baby showers, or just as a sweet treat for your kids after school. Plus, they look so pretty on a platter that people think you spent hours in the kitchen (spoiler: you didn’t). After plenty of “research” (a.k.a. sneaking bites during recipe testing), these Chocolate-Dipped Strawberry Cannoli Bites have become a staple in my house for entertaining, gifting, and, let’s be honest, late-night snacking. If you’re looking for a dessert that feels like a warm hug and looks like a Pinterest dream, you’re going to want to bookmark this one!

Why You’ll Love These Chocolate-Dipped Strawberry Cannoli Bites

After countless batches and family taste tests, I can honestly say these Chocolate-Dipped Strawberry Cannoli Bites are one of those rare recipes that checks every box. These little treats have become the go-to answer for “What should I bring?”—and for good reason. Here’s why you’ll keep coming back to them again and again:

• Quick & Easy: You can whip up a batch in under 30 minutes (really!). All you need is a few bowls, a microwave, and a little patience while the chocolate sets. Perfect for last-minute guests or when you want to impress without the stress.
• Simple Ingredients: There’s nothing fancy here—just everyday ingredients like ricotta, mini chocolate chips, strawberries, and ready-made cannoli shells. Most of it might already be in your kitchen right now.
• Perfect for Entertaining: These bites are a star at parties, brunches, baby showers, or any time you want a dessert that’s as pretty as it is tasty. They’re easy to pick up and eat (no forks required!) and they look gorgeous on a platter.
• Crowd-Pleaser: Kids adore the chocolate shell, adults love the creamy filling, and everyone can appreciate that little burst of fresh strawberry. I’ve never brought home leftovers—ever.
• Unbelievably Delicious: The combination of crisp, chocolate-dipped shell, sweet and tangy filling, and juicy strawberry is pure happiness. It’s the kind of dessert that makes you close your eyes and sigh with satisfaction after the first bite.

What really sets these cannoli bites apart is the twist on the classic filling. By folding in fresh strawberries, you get a burst of brightness that balances the creamy ricotta and sweet chocolate. And using mini shells means you get the perfect ratio of filling to crunch in every bite (no soggy bottoms here!).

If you’ve ever been intimidated by full-sized cannoli, this recipe makes things so much easier—and, honestly, more fun. It’s comfort food with a fresh, fruity twist that feels a little lighter but still has all the classic Italian bakery vibes. Whether you’re impressing a crowd or just treating yourself, these Chocolate-Dipped Strawberry Cannoli Bites are the kind of treat that makes every gathering a bit more special. You’ll want to save this recipe for every party, holiday, or random Tuesday when you need a pick-me-up.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry or fridge staples, and a few tips will help you get the best results every time.

• Mini Cannoli Shells (about 24): Crisp, ready-made, and perfectly bite-sized. You can find these at Italian markets, specialty stores, or online. For best crunch, I recommend the Alessi or Ferrara brands.
• Whole Milk Ricotta Cheese (1 cup / 250g): The heart of the filling. Go for whole milk for richness and creaminess—Galbani or BelGioioso are solid choices. Drain off any excess liquid for the perfect texture.
• Mascarpone Cheese (1/2 cup / 120g): Adds a velvety texture and subtle sweetness. If you can’t find mascarpone, you can use cream cheese (softened) as a backup.
• Powdered Sugar (1/2 cup / 60g): Sweetens the filling and helps it hold together. Sift for a smooth finish (no lumps, please!).
• Fresh Strawberries (3/4 cup / 100g, finely diced): The star of the show! Look for ripe, fragrant berries—if it’s not strawberry season, you can use thawed frozen berries (just blot them dry first).
• Mini Chocolate Chips (1/3 cup / 60g): For that classic cannoli crunch and chocolatey goodness in every bite. Ghirardelli or Enjoy Life (for dairy-free) are both tasty picks.
• Vanilla Extract (1 teaspoon): Rounds out the flavors. Real vanilla makes a difference here.
• Salt (pinch): Just enough to balance the sweetness and make everything pop.
• Semi-Sweet or Dark Chocolate (6 oz / 170g): For dipping the shells. Use baking chocolate or high-quality chips. I love Guittard or Lindt for their melt and flavor.
• Coconut Oil or Shortening (1 tablespoon): Helps the chocolate set with a glossy finish (optional, but recommended for easy dipping).
• Powdered Sugar (for dusting, optional): A light sprinkle on top for that bakery look.

Ingredient Tips & Substitutions:

• Swap in dairy-free ricotta and mascarpone for a vegan version—Miyoko’s makes good alternatives.
• If you need gluten-free, search for gluten-free mini cannoli shells (they do exist!).
• Use raspberries or blackberries for a different berry twist, or even chopped dried cherries for winter.
• For a nutty option, roll the dipped ends in crushed pistachios before the chocolate sets.

Equipment Needed

You won’t need a bakery’s worth of gadgets for these Chocolate-Dipped Strawberry Cannoli Bites, but a few basic tools will make the process smoother and more fun.

• Mixing Bowls: One medium for the filling, one small for the chocolate. I use glass bowls for easy microwaving and cleanup.
• Hand Mixer or Stand Mixer: Makes the filling extra smooth. You can use a sturdy whisk if you don’t have a mixer—just be ready for a bit of an arm workout!
• Small Spatula or Spoon: For folding in strawberries and filling the shells. A piping bag (or zip-top bag with the corner snipped) gives a neater look but isn’t mandatory.
• Microwave-Safe Bowl or Small Saucepan: For melting chocolate. I usually go the microwave route—fewer dishes and less chance of scorching.
• Baking Sheet & Parchment Paper: For setting the dipped shells. Parchment keeps things mess-free and makes cleanup a breeze.
• Sharp Knife & Cutting Board: To dice strawberries finely.
• Fine Mesh Sieve: Optional, but great for dusting with powdered sugar at the end.

If you don’t have a piping bag, just use a small spoon for filling. For melting chocolate, a sturdy glass measuring cup works well. And if you’re on a budget, check thrift stores—my favorite hand mixer was a $5 find and still going strong!

Preparation Method

1. Prep the Cannoli Shells:
   
   Lay out the mini cannoli shells on a parchment-lined baking sheet. Give them a gentle tap to knock out any crumbs. If you want extra crunch, you can toast them in a 300°F (150°C) oven for 5 minutes—let them cool before dipping.
2. Melt the Chocolate:
   
   In a microwave-safe bowl, combine 6 oz (170g) of chocolate and 1 tablespoon coconut oil or shortening. Microwave in 20-second bursts, stirring between each, until just melted and smooth (about 1–2 minutes total). Be careful—chocolate can scorch fast! If using a small saucepan, melt over very low heat, stirring constantly.
3. Dip and Set the Shells:
   
   Holding each shell by one end, dip the other end about 1 inch deep into the melted chocolate. Let excess drip off, then place on the parchment-lined tray. Optional: While the chocolate is still soft, sprinkle with extra mini chips or chopped nuts. Repeat with all shells, then transfer tray to the fridge for 10 minutes to set.
4. Make the Strawberry Cannoli Filling:
   
   In a medium bowl, beat together 1 cup (250g) ricotta, 1/2 cup (120g) mascarpone, and 1/2 cup (60g) powdered sugar until smooth and fluffy—about 2 minutes with a hand mixer. Stir in 1 teaspoon vanilla and a pinch of salt. Gently fold in 3/4 cup (100g) diced strawberries and 1/3 cup (60g) mini chocolate chips until evenly distributed. Taste and adjust sweetness if needed. If the filling seems loose, chill for 10 minutes to firm up.
5. Fill the Shells and Serve:
   
   Transfer the filling to a piping bag or zip-top bag (snip the corner) for easy, mess-free filling. Pipe filling into each shell, filling generously but not overflowing. If you’re using a spoon, gently press the filling inside for even distribution. For a bakery finish, dust with a little extra powdered sugar right before serving.

Preparation Notes: Work quickly when filling the shells—if they sit too long, they can soften. If you’re making these ahead, keep shells and filling separate until just before serving for max crunch. And if your chocolate hardens up, zap it in the microwave for 10 seconds to loosen it again.

My personal tip? Assemble with friends or kids—it turns into a fun assembly-line project and makes the process fly by. Plus, you get to sneak a few “ugly” ones as quality control. It’s a win-win!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks (and made a few funny mistakes) that really make a difference when making Chocolate-Dipped Strawberry Cannoli Bites. Here’s what I’ve learned the hard way (so you don’t have to):

• Drain Your Ricotta Well: Watery ricotta = runny filling! I like to line a sieve with paper towels and let the ricotta sit for 10–15 minutes. Trust me, it’s worth the extra step for a creamy, pipeable filling.
• Dice Strawberries Tiny: Big chunks make the filling hard to pipe and can make shells soggy. Aim for 1/8-inch dice—use the prettiest berries you can find for color and flavor.
• Melt Chocolate Gently: High heat or rushing will “seize” your chocolate. Go low and slow, stirring often. If it thickens, a half-teaspoon of coconut oil will save the day.
• Chill for Clean Edges: After dipping, a quick chill in the fridge sets the chocolate and makes assembly neater (plus, you get snappy shells!).
• Don’t Overfill: It’s tempting, but packing in too much filling can split the shells. Fill just to the edges for best results.
• Keep Shells and Filling Separate Until Ready to Serve: If you’re prepping ahead, this stops sogginess and keeps everything crisp. Store the filling in the fridge and fill shells right before your guests arrive.
• Assembly Line Magic: Set up your work area with shells, filling, and chocolate all in a row. It’s faster (and more fun) this way—plus, less mess.

My biggest flop? I once filled the shells the night before, stashed them in the fridge, and woke up to soggy, sad cannoli. Now, I prep everything in advance, keep the components separate, and assemble just before serving. It’s foolproof!

And don’t forget—this recipe is very forgiving. If your chocolate gets messy or the filling isn’t perfect, dust with powdered sugar and call it “rustic.” No one will complain, promise.

Variations & Adaptations

One of the best things about Chocolate-Dipped Strawberry Cannoli Bites is how easy they are to customize. Here are a few of my favorite twists on the classic:

• Gluten-Free: Use gluten-free mini cannoli shells (or even gluten-free ice cream cones cut into small pieces in a pinch). The filling is naturally gluten-free!
• Vegan Version: Swap in plant-based ricotta and mascarpone (like Kite Hill), dairy-free chocolate chips, and vegan mini shells for a treat everyone can enjoy.
• Seasonal Fruit: Try raspberries, blackberries, or chopped peaches in place of strawberries for a new flavor every season. In winter, dried cherries or candied orange peel are delicious.
• Nutty Crunch: Roll the chocolate-dipped ends in crushed pistachios, almonds, or hazelnuts before the chocolate sets for extra flair and flavor.
• Lemon Zest: Add 1 teaspoon finely grated lemon zest to the filling for a bright, citrusy note.

For a no-bake twist, pipe the filling into mini tart shells or serve with graham crackers for dipping. I’ve even made these with chocolate shells for double the chocolate fun—highly recommend for serious chocoholics.

If allergies are a concern, make sure to check all your ingredients for nuts, dairy, or gluten, and swap as needed. My personal favorite adaptation? Raspberry filling with white chocolate-dipped shells—pretty in pink and perfect for Valentine’s Day!

Serving & Storage Suggestions

Chocolate-Dipped Strawberry Cannoli Bites are best enjoyed fresh, but there are a few ways to get ahead if you’re entertaining.

• Serving Temperature: Serve chilled or at cool room temperature for the best texture and flavor. The filling stays creamy, the shells stay crisp, and the chocolate snaps!
• Presentation: Arrange bites on a pretty platter, sprinkle with powdered sugar, and add a few whole strawberries or mint leaves for color. If you want to get extra fancy, serve each bite in a mini cupcake liner.
• Pairings: These go beautifully with espresso, cappuccino, or a glass of sparkling rosé. For a party spread, pair with fresh fruit, biscotti, or a cheese plate.
• Storage: Store unfilled shells in an airtight container at room temp for up to 5 days. The filling can be refrigerated (in a sealed container) for up to 2 days. Only fill shells right before serving to keep them crunchy.
• Leftovers: If you do have filled leftovers, store them in the fridge and eat within 24 hours for best texture. The shells may soften a bit, but they’re still delicious—think of it as a creamy, chocolatey trifle!
• Freezing: The filling (without berries) can be frozen for up to 1 month. Thaw overnight in the fridge, then fold in fresh strawberries before using. Don’t freeze assembled bites—shells get soggy.

Flavors actually develop a bit as the filling sits, but for max crispness, filling and assembly should be last-minute. Trust me, they’ll disappear fast!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each Chocolate-Dipped Strawberry Cannoli Bite (per piece, approximately):

• Calories: 90
• Fat: 5g
• Carbohydrates: 10g
• Protein: 2g
• Sugar: 6g

Ricotta and mascarpone bring calcium and a little protein, while strawberries offer a dose of vitamin C and antioxidants. Using dark chocolate adds some heart-healthy flavonoids, too. If you’re watching for allergens, note that these contain dairy, wheat (unless gluten-free shells are used), and possibly nuts if you add them as a topping.

From a wellness perspective, these cannoli bites are perfectly portioned for a little sweet treat—no sugar overload, just pure satisfaction. And they’re easy to adapt for gluten-free or dairy-free diets with the right swaps. I love that these feel indulgent, but they’re lighter than most bakery desserts. Moderation is key, but honestly, they’re worth every bite!

Conclusion

There’s just something magical about Chocolate-Dipped Strawberry Cannoli Bites—they’re the kind of dessert that brings people together, sparks conversation, and disappears in a flash. Whether you’re hosting a party, looking for a make-ahead treat, or just want to bring a little bakery magic to your kitchen, this is the recipe you’ll want to keep in your back pocket.

What I love most is how flexible and fun these are. You can swap the fruit, dip in different chocolates, or make them gluten-free—whatever suits your crowd. They’re pretty enough for a special occasion but easy enough for a weeknight treat.

If you give these a try, let me know how it goes! Drop a comment below, share your own twists, or tag me on social media with your creations. I love seeing all the ways you make these your own.

Here’s to sweet moments, easy entertaining, and desserts that feel like a warm hug. Happy baking, friends!

FAQs

How far in advance can I make Chocolate-Dipped Strawberry Cannoli Bites?

It’s best to make the filling and dip the shells up to 1 day ahead. Keep them separate and fill the shells just before serving for max crunch.

Can I use other fruits besides strawberries?

Absolutely! Raspberries, blackberries, or even chopped peaches work great. Just make sure to dice the fruit small and blot dry to avoid soggy filling.

What if I can’t find mini cannoli shells?

You can use regular-sized shells for larger bites or try mini tart shells or broken waffle cones as a creative substitute.

Are these bites gluten-free?

The filling is naturally gluten-free. Use gluten-free mini cannoli shells or a gluten-free alternative to make the entire dessert gluten-free.

Can I freeze the cannoli bites?

Freeze the filling (without fruit) for up to a month. Don’t freeze assembled bites—the shells will get soggy. Always fill just before serving for best results.

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