Ricotta Mascarpone Cannoli Filling
So delicious!
Servings 6 servings
Ingredients
- 3/4 cup whole milk ricotta, drained overnight
- 3/4 cup mascarpone cheese
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 3/4 cup mini chocolate chips
- 1/4 cup mini chocolate chips, garnish
- 1/4 cup melted mini chocolate chips, garnish
- 2 to 4 tablespoons cocoa powder, garnish
Instructions
- Line a mesh strainer with double thickness of cheesecloth.
- Place ricotta cheese in strainer, wrap cheesecloth around ricotta cheese, place strainer over medium bowl. Cover with saran wrap.
- Place in the refrigerator overnight to drain out the excess liquid.
- To make Ricotta Mascarpone Filling:
- Beat ricotta, mascarpone, confectioners sugar, vanilla extract, ground cinnamon, and salt together until smooth.
- Fold in mini chocolate chips. Cover and refrigerate at least one hour.
- Using a pipping bag with a large size tip or use a long handled spoon to fill the cannoli shells.
- Roll each end of the filled cannoli shells into the remaining mini chocolate chips.
- Drizzle melted chocolate over the filled cannoli shells, sprinkle with cocoa powder.