Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Ricotta cheese

  2. 1 cup 237ml Whipping cream

  3. 3 tablespoons 45ml Sugar

  4. 3 tablespoons 45ml Cocoa

  5. 2 tablespoons 30ml Chocolate - grated

  6. 1 1/2 teaspoons 7 1/2ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the ricotta in a bowl and fold in the whipped cream, adding the sugar as you fold. Fold in cocoa. Add the vanilla. Using a spatula or a broad knife, fill the cannoli first from one end and then from the other. Press the filling gently to make sure the center is full. Scrape each end to smooth out the cream and decorate the ends by dipping them in the grated chocolate. Alternately, you can fill a pastry bag with the filling, and pipe it into the cannoli shells. Notes: The cannoli should not be filled too long before serving, as that softens the pastry. The filling, however, can be chilled, and both parts of this elegant dessert can be made ahead of time and assembled shortly before the meal. Instead of grated chocolate, you can use chocolate jimmies.


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