Ingredients:

  • 1 1/2 lbs (680 g) Whole Milk Ricotta Cheese, well-drained
  • 1 cup (120 g) Powdered Sugar, sifted
  • 1/4 cup (60 ml) Cold Heavy Cream
  • 1 teaspoon finely grated Orange Zest
  • 1 teaspoon pure Vanilla Extract
  • 1/4 teaspoon Ground Cinnamon (Optional)
  • 1/2 cup (90 g) Mini Chocolate Chips

Instructions:

  1. Drain the Ricotta: Line a sieve with cheesecloth or a coffee filter, place it over a bowl, and add the ricotta. Cover loosely and refrigerate for a minimum of 4 hours, or ideally overnight, allowing excess whey to drip away. Discard the liquid.
  2. Process (Optional but recommended): If the drained ricotta seems slightly grainy, briefly process it in a food processor or push it through a fine-mesh sieve for an ultra-smooth texture.
  3. Whip the Cream: In a separate, chilled bowl, use an electric mixer to whip the heavy cream until soft peaks form. Set aside.
  4. Combine Dry Ingredients: In the main bowl, whisk together the sifted powdered sugar, cinnamon (if using), and orange zest until uniform.
  5. Mix Base: Add the well-drained ricotta to the sugar mixture. Beat on medium speed until just combined and smooth—be careful not to overmix. Stir in the vanilla extract.
  6. Fold in Elements: Gently fold in the whipped heavy cream using a spatula until no white streaks remain.
  7. Add Inclusions: Fold in the mini chocolate chips.
  8. Chill (Final Set): Transfer the cream to an airtight container and chill for at least 30 minutes before piping into shells.
  9. Fill Shells: Transfer the chilled cream to a piping bag fitted with a wide star tip. Pipe the cream into pre-baked, cooled cannoli shells, filling from both ends until slightly mounded.
  10. Garnish & Serve: Dust the ends with extra powdered sugar or dip them in crushed pistachios. Serve immediately for maximum crispness!