Step 1

Place the ricotta in a fine mesh sieve over an empty bowl and allow it to drain for at least 30 minutes. You want to remove as much of the liquid as possible from the ricotta. Meanwhile, place a metal mixing bowl and electric mixer whisk/beaters into the freezer to chill. *See Notes

Step 2

Add heavy cream to the chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat cream at high speed until stiff peaks form. Add the powdered sugar to the cream and whisk to combine.

Step 3

In a separate bowl, mix together the drained ricotta, vanilla, lemon zest, and cinnamon. Use a silicone spatula to gently fold in the whipped cream. Cover and chill the filling until ready to fill the cannoli.

Step 4

Scoop filling into a piping bag fitted with a tip to fill each shell with the prepared cannoli filling. Sprinkle mini chocolate chips over each end and dust the filled cannoli with powdered sugar.