Note: If using ricotta cheese from a carton place in a colander for 30 minutes to allow some of the liquid to drain.
Tips! To fill your cannoli either spoon into the shell or put mixture into a pastry bag. You can dip the ends in melted chocolate or roll with crushed pistachios.
- 1/4 Cup heavy cream
- 3/4 Cups confectioners' sugar
- 1 Teaspoon cinnamon
- 3/4 Teaspoons vanilla extract
- 1/4 Cup mini chocolate chips
- 1 lemon, juiced
- 2 1/2 Cups ricotta cheese, full milk
In a medium bowl using an electric mixer beat cream until you see stiff peaks forming. Set aside. In a large mixing bowl whisk together ricotta cheese and confectioners’ sugar. Then add in cinnamon, vanilla and lemon juice. Using a rubber spatula fold in the heavy cream then add in chocolate chops. Refrigerate until ready to make your cannoli’s.