Cannoli Cream

By chelyc13

This is the classic ricotta based filling for cannoli. It's also wonderful for filling cake. If you can find cocoa drops, replace the chocolate chips with them; they are made specifically for cannoli cream.

Ingredients

• 2 cups fresh ricotta
• 2/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup semisweet chocolate chips, preferably mini chips

Details

Servings 3

Preparation

Step 1

1. Put the ricotta, sugar, and cinnamon in the bowl of astand mixer fitted with the paddle attachment. Paddle on low to medium speed until the sugar is completely dissolved, 2 to 3 minutes. The best way to tell if it's dissolved is to taste the mixture until you don't detect any graininess. Take care not to over mix, or the mixture will become soft and runny.

2. Add the chips and paddle just until evenly distributed, approximately 30 seconds. Stop to keep from breaking up the chips.

* Use the cream immediately or refrigerate in an airtight container for up to 5 days.