Sake-Infused Cannoli with Chocolate Hazelnut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy Italian cannoli shells filled with a Japanese sake-infused chocolate-hazelnut cream. This italian-inspired desserts (gluten-free) ready in about 20 minutes layers cannoli shells, chocolate, hazelnuts into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (13 ratings) Prep: 20 min Serves 10 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Melt 150g chocolate in a heatproof bowl set over a pot of simmering water (double boiler), stirring occasionally with a rubber spatula until glossy and smooth, about 5-7 minutes. Tip: Use a double boiler to avoid burning the chocolate.
  2. Step 2: In a dry skillet over medium heat, toast 100g hazelnuts, stirring frequently with a spatula until fragrant and their skins begin to darken, about 5-7 minutes. Transfer to a plate and let cool slightly, then chop into 1/4-inch pieces. Tip: Toasting enhances the nutty flavor.
  3. Step 3: In a large mixing bowl, add 50g sugar to the melted chocolate, whisking until fully dissolved and the mixture becomes glossy again. Pour in 30ml sake, stirring vigorously until fully incorporated and no sugar granules remain.
  4. Step 4: Fold the chopped hazelnuts into the chocolate-sake mixture, using a spatula to ensure even coating and no clumps, working until the nuts are evenly distributed and the mixture is smooth.
  5. Step 5: Transfer the filling to a pastry bag fitted with a narrow (1/2-inch) tip. Pipe the mixture into each of the 10 cannoli shells, filling each about 3/4 full. Tip: Press the pastry bag firmly against the shell’s opening to avoid gaps.
  6. Step 6: Place the filled cannoli shells on a baking sheet and refrigerate for 2 hours, or until the filling is firm and set. Tip: Chilling ensures the filling holds its shape when served.

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Frequently asked questions

How long does Sake-Infused Cannoli with Chocolate Hazelnut take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sake-Infused Cannoli with Chocolate Hazelnut?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sake-Infused Cannoli with Chocolate Hazelnut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sake-Infused Cannoli with Chocolate Hazelnut for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sake-Infused Cannoli with Chocolate Hazelnut gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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