Description
This rich and creamy cannoli filling is made with ricotta cheese, sweetened with confectioners’ sugar, and studded with mini chocolate chips. A hint of fresh orange zest adds a delightful citrus touch, making it the perfect filling for crispy cannoli shells.
Ingredients
8 cannoli shells, homemade or store-bought
2 cups ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting
3/4 cup mini chocolate chips, divided
1 and 1/2 teaspoons pure vanilla extract
Optional: 2 teaspoons fresh orange zest
Instructions
Drain Ricotta: Place the ricotta cheese into a fine mesh strainer and refrigerate to drain for at least 6 hours (or up to 24 hours).
Prepare the Filling: In a large bowl, mix the drained ricotta cheese, confectioners’ sugar, 1/4 cup of mini chocolate chips, vanilla extract, and orange zest (if using).
Fill the Cannoli: Transfer the filling into a pastry bag with a 1/2-inch open tip. Pipe the filling into one end of a cannoli shell, filling halfway, then pipe into the other end. Alternatively, use a spoon. Repeat with the remaining shells.
Garnish & Serve: Place the remaining mini chocolate chips on a plate. Dip each filled end of the cannoli into the chocolate chips, then dust lightly with confectioners’ sugar. Serve immediately.
Notes
The ricotta filling can be made in advance and stored in the refrigerator for up to 24 hours.
For the best texture, fill the cannoli shells just before serving.
