These are the perfect cannoli. Use store-bought cannoli shells; it is so much easier! The secret to fantastic cannoli is in the filling, and I show you two secrets to preserve the silkiness and richness of the ricotta cheese. They take minutes to assemble, and the best part is you must eat them right away! Some variations are to add candied orange peel, lemon zest or even Grand Marnier. My version are the classic with mini chocolate chips and a touch of vanilla.
AuthorHomemade Italian Cooking with Cara
2lbsfresh ricotta cheesestrained overnight
1cupmini chocolate chips
12cannoli shellshomemade or store-bought
Scrape the drained ricotta cheese trough a fine-mesh strainer into a large bowl.
Fold in the powdered sugar and vanilla. Mix 3/4 cup of mini chocolate chips.
Using a pastry bag, or a large zip-lock back with one end snipped off, pipe the ricotta filling into each end of a cannoli shell. Repeat until all shells are filled.
Dip ends in crushed pistachio nuts or mini- chocolate chips.