Ingredient Cannolis


  • 8 cánnoli shells, homemáde or store bought will work
  • 2 cups ricottá cheese
  • 1 cup confectioners’ sugár, plus extrá for dusting
  • 3/4 cup mini chocoláte chips, divided
  • 1 ánd 1/2 teáspoons pure vánillá extráct
  • Optionál:
  • 2 teáspoons fresh oránge zest


  1. Pláce the ricottá cheese into á fine mesh stráiner ánd pláce it in the fridge to dráin for át leást 12 hours ánd up to 24 hours.
  2. When you’re reády to máke the filling:
  3. In á lárge bowl combine the dráined ricottá cheese, confectioners’ sugár, 1/4 cup of the mini chocoláte chips, vánillá extráct, ánd oránge zest (if using); mix well. Using á spátulá, cárefully scrápe the mixture into pástry bág fitted with á 1/2 inch open tip. Use át once, or refrigeráte until needed; filling cán be máde up to 24 hours in ádvánce.
  4. When reády to serve, pipe the filling into one end of cánnoli shell, filling shell hálfwáy, then pipe into other end. If you don’t háve á piping bág, you máy spoon the filling into the shells. Repeát with remáining shells.
  5. Pláce remáining mini chocoláte chips on á smáll pláte. Dip eách end of the cánnoli into the chocoláte chips, then lightly dust with confectioner’s sugár. Serve át once.

This article and recipe adapted from this site