3/4 cups powdered sugar
1/2 tsp vanilla
1/2 cup semi sweet chocolate chips (can also use mini chocolate chips.)
1/2 cup heavy cream
optional ingredients you can also add:
1 tbs lemon zest
1/2 tsp cinnamon
Fills about 12-16 cannoli shells.
Drain your ricotta, if necessary, and place it in a medium sized bowl. Using a whisk, stir until a majority of the clumps have become smooth.
Sift in the powdered sugar and continue to make smooth.
In a mixer, beat your heavy cream until it begins to become stiff and form peaks.
Using a spatula, gently fold this cream into your mixture. As well as the vanilla, chocolate chips, and any other optional ingredients you want to try.
Set this mixture in the refrigerator for at least 30 minutes prior to filling your cannoli shells.
*TIP: do not fill your cannoli shells until right before serving. The crunch of the shell is most desirable. As time progresses, the cannoli filling softens the shell.
Fill your cannolis by using a pastry bag OR by cutting the tip off of a sandwich/storage bag. Fill one end of the cannoli shell until the filling comes to the edge. Repeat with the other end of the shell.
You may adorn the ends with other toppings including: shredded chocolate, chocolate chips, chopped pistachios, or whatever you can think of!