Peanut brittle cannoli

Indulge in this decadent peanut brittle cannoli - easy to make and simply divine! The perfect dessert or treat to cure your sweet tooth!

  • 10 mins preparation
  • 5 mins cooking
  • Makes 12
  • Print


  • 2 teaspoons vanilla extract
  • 300 millilitre thickened (heavy) cream
  • 200 gram chocolate-coated peanut brittle, chopped finely
  • 12 store-bought cannoli shells (150g)
  • icing (confectioners') sugar, for dusting
Chocolate sauce
  • 300 millilitre pouring cream
  • 100 gram dark chocolate, chopped coarsely


  • 1
    Make chocolate sauce: Heat cream in a small saucepan until almost boiling; remove from heat. Add chocolate, whisk until smooth.
  • 2
    Beat vanilla and cream in a small bowl with an electric mixer until firm peaks form; stir in 150g of the brittle.
  • 3
    Fit a large piping bag with a large plain tube; fill with brittle cream. Pipe filling into cannoli shells; dust with sifted icing sugar. Serve cannoli with chocolate sauce and remaining brittle.


Peanut brittle is available from major supermarkets and confectionery stores. If you don't have a piping bag, simply use a ziptop bag; fill bag with cream mixture, twist and snip a 1cm (½-inch) hole from one corner. For a more traditional filling, process 150g (4½ ounces) ricotta until smooth; beat ½ cup pouring cream until soft peaks form. Gently fold ricotta, cream and brittle together until combined.

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