Chocolate Cannoli

• 16 square wonton skins
• 2 tablespoons butter
• 1 teaspoon butter
• 1 teaspoon ground cinnamon
• 1 (16 ounce) container whole milk ricotta cheese
• 12 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 4 tablespoons miniature semisweet chocolate chips

1. Preheat the oven to 400F
2. Coat 2 large baking sheets with cooking spray.
3. In a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin.
4. Sprinkle with a little cinnamon.
5. Shape into a tube by curling opposite corners around a cannoli mold.
6. Place, seam side down, on the prepared baking sheet.
7. Repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).
8. Bake for 7 minutes, or until lightly browned at the edges and set.
9. Remove from the oven and let stand on a rack for 3 minutes, or until the shells have cooled on the molds and are crisp.
10. Gently slide them onto the rack to cool completely.
11. In a large bowl, combine the ricotta, confectioners' sugar, and vanilla.
12. Using an electric mixer on medium speed, beat well.
13. Stir in 2 tablespoons of the chocolate chips.
14. Cover and refrigerate until ready to serve.
15. Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip.
16. Pipe into the shells from both ends.
17. Place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl.
18. Microwave on high power, stirring every 20 seconds, until the chocolate is almost melted.
19. Stir until completely melted and smooth.
20. Using a fork, drizzle over the cannoli.

skins, butter, butter, ground cinnamon, milk ricotta cheese, sugar, vanilla, chocolate chips

Taken from www.food.com/recipe/chocolate-cannoli-335321 (may not work)