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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.
In a mixing bowl, add in the drained ricotta and mascarpone cheese. Stir with a spatula until well combined.
Add the vanilla extract, powdered sugar, and cinnamon into the cheese mixture. Stir with the spatula again until combined.
Fold in the mini chocolate chips just until combined.
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.
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.
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.
After the chocolate is set up, fill both sides of the cannoli with the filling.
Place in the fridge in an airtight container until ready to serve.