Chocolate Chip Cannoli

By forgetid

Ingredients

• Ricotta:
• 1 gallon 1% low-fat milk
• 4 cups low-fat buttermilk
• 1/4 teaspoon kosher salt
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 6 ounces fromage blanc
• Shells:
• Cooking spray
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 (18 x 14–inch) sheets frozen phyllo dough, thawed
• 3 tablespoons butter, melted
• Remaining ingredients:
• 2 ounces semisweet chocolate, divided
• 2 tablespoons sifted powdered sugar

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

1. To prepare ricotta, line a large colander or sieve with 3 layers of dampened cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a large bowl.
2. Combine milk and buttermilk in a large, heavy stockpot. Cook over medium heat until a candy thermometer reaches 170°, gently stirring constantly. As soon as the milk mixture reaches 170°, stop stirring (whey and curds will separate at this point). Continue to cook, without stirring, until the thermometer reaches 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Pour milk mixture into cheesecloth-lined colander. Drain over bowl for 5 minutes, and discard liquid (whey). Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet, and drain 12 minutes or just until whey stops dripping. Scrape ricotta into a medium bowl. Sprinkle with salt, and toss gently with a fork to combine. Cool to room temperature.