Cannoli Filling Recipe

• 2 c. ricotta cheese
• 1 c. heavy cream, whipped
• 3 Tbsp. sugar, (or possibly more)
• 2 Tbsp. candied fruits, --or possibly--
• 3 Tbsp. cocoa, --and--
• 2 Tbsp. chocolate bits (small chocolate chips, or possibly grated chocolate)
• 1 1/2 tsp vanilla

1. Put the ricotta in a bowl and mix in the whipped cream, adding the sugar as you fold.
2. Chop the candied fruits to tiny slivers no bigger than grains of rice and mix in all but about a teaspoonful.
3. Add in the vanilla.
4. Using a spatula or possibly a broad knife, fill the cannoli first from one end and then from the other.
5. Press the filling in gently to make sure the center is full.
6. Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers.
7. If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mix, and decorate with grated chocolate or possibly the chocolate sprinkles.
8. The cannoli shouldn't be filled too long before serving, as which softens the pastry.
9. The filling, however, can be chilled and this dessert can then be assembled shortly before the meal.
10. Recipe fills about 18 cannoli.

ricotta cheese, heavy cream, sugar, candied fruits, cocoa, chocolate bits, vanilla

Taken from cookeatshare.com/recipes/cannoli-filling-99005 (may not work)