Cannoli Filling (#1 And # 2)

1. 1

   Cannoli Filling # 1: (Will fill 8 large cannoli):

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   Cream drained ricotta until very smooth.

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   Add chocolate chips, liqueur, orange peel and sugar; mix very well.

4. 4

   Chill filling until needed.

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   Using a very small spoon or pastry bag, fill cannoli shells.

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   Refrigerate until ready to serve.

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   Cannoli Filling # 2 (Will fill 10-12 cannoli):

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   In a bowl, sift together the sugar, cinnamon and cocoa (if using).

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   Mix ricotta well (until creamy) with sifted dry ingredients.

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    Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.

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    Chill mixture until cold before filling shells.

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    When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.

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    Lightly sprinkle the filled shells with Confectioner's sugar.

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    Keep refrigerated until ready to serve.

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    Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.

No additional tips available.