1. Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.
2. When you are ready to make the filling; in a large bowl combine the drained Ricotta cheese, confectioners sugar, 1/4 cup of the mini chocolate chips, vanilla extract; mix well. Using a spatula carefully scrape the mixture into the pastry bag filled with a 1/2 inch open tip. Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance.
3. When ready to serve, pipe for filling into one end of cannoli shell, filling shell halfway, then pipe into the other end. If you don’t have a piping bag you may spoon the filling into the shells . Repeat with remaining shells.
4. Place remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner sugar. Serve at once.
The feeling may be made and stored in the fridge for up to 24 hours. Once the cannoli shells have been filled, serve them right away. Cannolis are best to eat in the day they are made.
I am also going to try to fill them with the recipe for cannoli dip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 100 (33%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 23.9mg||7 %|
|Sodium 93.7mg||3 %|
|Potassium 155.6mg||4 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 42.8g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 306
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