Ingredients
Cannoli Cream Filling
- ½ cup whipping cream
- 15 ounce container whole milk ricotta cheese, strained
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅓ cup mini dark chocolate chips
Instructions
- Strain the Ricotta: Begin by ensuring the ricotta cheese is well strained to remove excess moisture. This will help achieve a thicker, creamier filling.
- Whip the Cream: In a chilled bowl, whip the ½ cup of whipping cream using an electric mixer until stiff peaks form. This adds lightness to the filling.
- Mix Ricotta and Sugar: In another bowl, combine the strained ricotta cheese with the powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and thoroughly blended.
- Fold in Whipped Cream: Gently fold the whipped cream into the ricotta mixture using a spatula to maintain the light, airy texture.
- Add Chocolate Chips: Fold in the mini dark chocolate chips evenly into the creamy mixture.
- Chill the Filling: Refrigerate the cannoli cream for at least 1 hour to allow flavors to meld and firm up the texture before filling cannoli shells or serving.
Notes
- Straining the ricotta overnight in a fine mesh sieve or cheesecloth will yield the best texture.
- Use whole milk ricotta for a richer flavor; low-fat ricotta can be substituted but may affect texture.
- Vanilla extract enhances the flavor profile but can be omitted or replaced with almond extract for a different taste.
- Folding the whipped cream gently preserves the airy texture of the filling.
- The cream can be prepared a day ahead and kept refrigerated to save time on serving day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
