Step 1

To drain the ricotta, line a fine mesh strainer with cheesecloth. Place the strainer over a bowl and add the ricotta to the strainer. Let the ricotta drain in the fridge overnight.

Step 2

In a mixing bowl, add in the drained ricotta and mascarpone cheese. Stir with a spatula until well combined.

Step 3

Add the vanilla extract, powdered sugar, and cinnamon into the cheese mixture. Stir with the spatula again until combined.

Step 4

Fold in the mini chocolate chips just until combined.

Step 5

Place the cannoli filling in a piping bag with just a coupler or large round tip. You can also use a storage bag and cut a larger hole in one of the corners. Set aside.

Step 6

In a small microwave-safe bowl, add in the melting chocolate and shortening. Microwave in 30 second intervals and stir after each interval. It should take about 3 intervals to completely melted the chocolate.

Step 7

Dip both ends of the cannoli into the chocolate and place on a piece of wax paper to set up. It should only take a few minutes to set up. If you want to jazz up the shells a bit more, add sprinkles while the chocolate is still wet.

Step 8

After the chocolate is set up, fill both sides of the cannoli with the filling.

Step 9

Place in the fridge in an airtight container until ready to serve.