Authentic Cannoli Cream Recipe
Classic Italian cannoli filling made with fresh ricotta and chocolate chips.
Servings: 24 cannoli
Ingredients
- 900 g (32 oz) Ricotta
- 180 g (1½ cups) Powdered Sugar
- ½ teaspoon (½ teaspoon) Ground Cinnamon
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 170 g (1 cup) Mini Chocolate Chips
Instructions
Srain the Ricotta Overnight
- Measure out the ricotta and then wrap it in a cheesecloth and squeeze out excess moisture. Place it in a sieve over a bowl, and weigh it down with a plate and something heavy (see image in the post above). Put it in the fridge and let it sit like this overnight to drain off all the excess liquid.
Make the Cannoli Filling
- Add the strained ricotta, cinnamon, and vanilla to a bowl. Sift in the powdered sugar and beat everything together until smooth and creamy.
- Mix in the chocolate chips.
- Refrigerate until ready to fill and serve.
Notes
Don't skip straining the ricotta or the filling will have too much liquid and will make the shells go soggy.