Chocolate Chip Cannoli Shooters

• 8 ounces, fluid Cream Cheese, Room Temperature
• 15 ounces, fluid Ricotta Cheese, Drained
• 2 cups Powdered Sugar, Plus More For Dusting
• 2 teaspoons Vanilla
• 1 teaspoon Cinnamon
• 1-1/2 cup Semisweet Chocolate Chips (Or Less As Desired), Plus 1/4 Cup More For Garnishing
• 1 container (7 Oz. Size) Pizzelles Or Italian Waffle Cookies

1. In a large bowl, beat cream cheese with a handheld mixer until smooth.
2. In a food processor, beat ricotta cheese until smooth. Add ricotta cheese to bowl with cream cheese and beat for about a minute. Add powdered sugar, vanilla, and cinnamon. Beat for about 1 more minute or until fully incorporated.
3. Stir in chocolate chips by hand. Start with 1 cup, and if you would like more stir in remaining half cup.
4. Pour mixture into a piping bag with no tip. Cut a hole large enough for the mixture to be able to fit through. (You may also add the cream to the cups by hand.)
5. In a small bowl, crush pizzelles. I used about half of the container for the shooters and 1/4 more for the garnish.
6. Pipe a tablespoon of cream into each shooter. Sprinkle in a layer of the pizzelles and repeat the layers twice.
7. Add 1 last tablespoon of cream into each shooter cup and then garnish with a few chocolate chips and a piece of a pizzelle. Sprinkle with powdered sugar.

fluid cream cheese, ricotta cheese, powdered sugar, vanilla, cinnamon, chocolate chips, pizzelles

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cannoli-shooters/ (may not work)