Cannoli Filling Recipe (How to Make)

Ingredients

• 16 ounces whole milk ricotta cheese
• 1/3 cup heavy cream
• 1/2 cup powdered sugar (plus more for garnish)
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips

Instructions

1. 1

   DRAIN RICOTTA: Add 16 ounces whole milk ricotta cheese to a fine-mesh sieve set over a bowl. Let drain for at least 30 minutes, until most of the liquid releases. Discard liquid.

2. 2

   CHILL TOOLS: While the ricotta drains, place a metal mixing bowl and electric mixer beaters in the freezer to chill.

3. 3

   WHIP CREAM: Add 1/3 cup heavy cream to the chilled bowl. Using an electric mixer, beat on high speed for 2 to 3 minutes, until stiff peaks form. Add 1/2 cup powdered sugar and beat just until combined and smooth.

4. 4

   MIX BASE: In a separate large bowl, add the drained ricotta, 1 teaspoon pure vanilla extract, Zest of 1 lemon, and 1/4 teaspoon ground cinnamon. Stir until smooth and creamy.

5. 5

   FOLD: Gently fold the whipped cream into the ricotta mixture using a silicone spatula until fully incorporated and fluffy. Cover and refrigerate for at least 30 minutes.

6. 6

   FILL CANNOLI: Transfer the filling to a piping bag fitted with a tip. Pipe filling into cannoli shells. Sprinkle 1/2 cup mini chocolate chips onto each end and dust with powdered sugar before serving.