Cannoli Cream

4 cups whole milk ricotta cheese

1 ½ cups powdered sugar

1 tablespoon vanilla extract

¼ cup semisweet mini chocolate chips

1 cup heavy whipping cream, optional

Drain ricotta cheese over cheesecloth if ricotta is watery.

Combine ricotta cheese, powdered sugar, and vanilla extract until combined.

Stir chocolate chips into the ricotta mixture, being careful not to over mix.

For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.

Chill filling for about 30 minutes before piping into cooled cannoli shells.

Yield : 24 cannoli.