Chocolate Chip Cannoli

Chocolate Chip Cannoli

INGREDIENTS
Filling:
Buy 24 Cannoli Shells at your local Italian deli
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
Powdered sugar, for dusting

INSTRUCTIONS

1. In a medium bowl whisk the ricotta until smooth
2. Sift in:
   • 3/4 cup powdered sugar
   • 1 teaspoon ground cinnamon
   • 1/4 teaspoon allspice
3. Mix to blend
4. In a separate bowl or mixer beat the 1/4 cup heavy cream until fairly stiff
5. Using a rubber spatula, gently fold the heavy cream into the ricotta mixture
6. Stir in 1/4 cup small semisweet chocolate chips
7. Zest the exterior of the lemon and stir it into the ricotta
8. Refrigerate for at least a half hour to an hour

To Fill The Cannoli

1. Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds
2. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar
3. Serve immediately.

Tip: To keep the shells crispy, don’t fill the shells with the cream until you are ready to eat them.

Chocolate Chip Cannoli

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