Sweet Cream Cannoli

Instructions

1. Begin by ensuring the ricotta cheese is well-drained. If it’s too wet, place it in a cheesecloth and let it sit over a bowl in the refrigerator for at least an hour to remove excess moisture.
2. In a large mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy.
3. In another bowl, whip the heavy cream until it forms soft peaks. This means when you lift the whisk, the peak should hold for a few seconds before melting back. Gently fold the whipped cream into the ricotta mixture.
4. Add the mini chocolate chips, cinnamon powder, and orange zest to the mixture. Stir until evenly distributed.
5. Spoon the cream mixture into a pastry bag with a large tip or a resealable plastic bag with one corner snipped off. This will help to easily fill the cannoli shells.
6. Carefully pipe the sweet cream into both ends of each cannoli shell, filling them as much as you can without breaking the shells.
7. For extra flair, dip the ends of the filled cannoli in chopped pistachios.
8. Before serving, dust the cannoli with additional powdered sugar if desired for a classic finish.
9. Serve immediately for a crisp shell or refrigerate for up to 2 hours for a softer shell. Tip: Preparing the filling the day before can enhance the flavors.