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
- Put the ricotta in a bowl and mix in the whipped cream, adding the sugar as you fold.
- Chop the candied fruits to tiny slivers no bigger than grains of rice and mix in all but about a teaspoonful.
- Add in the vanilla.
- Using a spatula or possibly a broad knife, fill the cannoli first from one end and then from the other.
- Press the filling in gently to make sure the center is full.
- Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers.
- 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.
- The cannoli shouldn't be filled too long before serving, as which softens the pastry.
- The filling, however, can be chilled and this dessert can then be assembled shortly before the meal.
- 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)