Description
A creamy and flavorful cannoli filling made with ricotta, whipped cream, lemon zest, cinnamon, and mini chocolate chips—perfect for traditional Sicilian cannoli or mini dessert shells.
Ingredients
- 2 cups ricotta cheese, well-drained
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp lemon zest
- 1/4 tsp ground cinnamon
- 1/2 cup mini chocolate chips
Instructions
- Place the ricotta in a sieve over a bowl and let it drain for at least 30 minutes. Press lightly to remove excess moisture.
- Chill a mixing bowl and beaters, then whip the heavy cream with powdered sugar until stiff peaks form.
- In a separate bowl, mix the ricotta with lemon zest and cinnamon until smooth.
- Gently fold the whipped cream into the ricotta mixture without deflating it.
- Fold in the mini chocolate chips.
- Use the filling immediately or refrigerate in a piping bag for up to 3 days. Pipe into cannoli shells just before serving.
Notes
- Drain ricotta well for the best texture.
- Use a piping bag for neat filling.
- Do not fill shells in advance to avoid sogginess.
- Variations include adding lemon juice, using cream cheese, or topping with pistachios.
Nutrition
- Serving Size: 1 filled standard cannoli
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 35mg
