With DIY toppings and decorations!
2 cups Fresh ricotta impastata
2/3 cup Granulated sugar
1/2 teaspoon Vanila extract
1/4 teaspoon Ground cinnamon
1/3 cup Mini chocolate chips, semi-sweet
10 Cannoli shells
Mini semi-sweet chocolate chips, for garnish
Chopped pistachios, for garnish
Confectioner sugar, for topping
To make the cannoli cream, put the ricotta in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth.
Add the sugar and continue mixing on low until dissolved. Next, add the vanilla and ground cinnamon. Mix on low until all the ingredients are combined
Increase the speed to whip the mixture until soft and creamy. Reduce back to low and add the chocolate chips; stop as soon as the chips are incorporated.
Once the filling is combined and creamy, add the cannoli cream to a pastry bag.
Place the tip of the piping bag halfway into one shell and pipe the cream in, pulling the tip out to fill all the way to the end.
Insert the tip into the other side of the shell and pipe and pull again to ensure the shell is completely filled from end to end.
Repeat with the remaining shells.
Sprinkle the ends with some chopped pistachios and a few more mini chocolate chips. Dust with confectioners’ sugar. Serve right away.
It's an Italian dessert from Buddy Valastro that is sure to make you the Cake Boss of your kitchen. With ricotta, vanilla, and chocolate chips, this simple dessert is a fun family treat that brings Italy to your kitchen. Or maybe just a slice of New Jersey.