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Cannoli Cream Cocoa

This creamy crockpot hot cocoa has the rich decadent flavors of cannolis.  Easy to make; you can cook and serve in the slow cooker, perfect for entertaining a crowd!

And when the crowd is gathered, invite them to doctor up their delicious mugs of cocoa with mix-ins from the cocoa bar overflowing with all sorts of fixins.  There’s really no right or wrong way to enjoy it, so let the festivities begin!

Prep Time: 15 minutes

Cook Time: 2 hours

Servings: 8 – 14 servings

Yields: 14 cups cocoa I 4 cups cannoli Ricotta Cream



Cannoli Cocoa:

  • 10 cups whole milk
  • 2 cups half-and-half
  • 12 ounces dark chocolate (60% - 70% cocoa)
  • ¼ cup sweetened condensed milk, or substitute white granulated sugar
  • 2 tablespoon unsweetened cocoa powder or Dutch process cocoa powder
  • tablespoon pure vanilla extract
  • 1 tablespoon ground cinnamon
  • ½ teaspoon sea salt
  • 2 teaspoon instant espresso powder or coffee powder (creates a more intense flavor), optional*

Cannoli Ricotta Cream:

  • 1 cup heavy cream, cold
  • 1 (15-ounce container) Frigo® Whole Milk Ricotta Cheese
  • ¾ - 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh orange zest
  • ¼ teaspoon ground cinnamon

Cocoa Bar Inspirations:

  • Marshmallows
  • Candy canes, candy cane bark, and/or peppermint candy corns
  • Dipped chocolate stir sticks or Pirouette cookies
  • Whipped cream
  • Coconut flakes
  • Chocolate covered espresso beans
  • Fudge
  • Meringues
  • Cinnamon sticks
  • Madeleines, biscotti, and/or dipping cookies
  • Chocolates, caramels, and/or toffee bits
  • Chocolate sauce and/or caramel sauce
  • Coarse sea salt
  • Ground cinnamon


Make Cannoli Cocoa in a slow cooker (5-quart or larger). Whisk Cannoli Cocoa ingredients together, cover, and cook on high for one hour. Reduce to low and allow to cook for another hour, stirring occasionally, until the mixture is hot and chocolate is melted.

Finally, turn the slow cooker to the warm setting. Stir again before serving.

While the cocoa cooks, make the Cannoli Ricotta Cream. Place a large mixing bowl and beaters in the freezer while you prep the ingredients. Remove the mixing bowl and beaters from the freezer, place cold heavy cream in the bowl, and beat with an electric mixer using the cold beaters until stiff peaks just begin to form. Set aside.

In another mixing bowl, mix together the Frigo® Whole Milk Ricotta Cheese (make sure it’s thick and/or strained), powdered sugar, vanilla extract, orange zest, and ground cinnamon until just combined. Fold in whipped cream and ladle a big dollop on top of the cocoa. Invite guests to garnish their cocoa to their heart’s content at the Cocoa Bar.

Rad Tip: Make ahead and/or refrigerate leftovers for up to 4 days. To rewarm, gently heat in a saucepan over medium-low heat, whisking to combine.

Rad Remix: Serve up an adult version of the Cannoli Cocoa with a splash of vodka and a nip of orange liquor!