Ingredients:

  • 2 lbs Whole Milk Ricotta Cheese
  • 1 ¼ cups Powdered Sugar (Icing Sugar)
  • ¼ cup Granulated Sugar
  • 2 tsp Pure Vanilla Extract
  • ½ tsp Ground Cinnamon
  • Pinch Fine Sea Salt
  • ½ cup Mini Chocolate Chips

Instructions:

  1. Prepare the Drain: Line a large fine-mesh sieve with 2–3 layers of cheesecloth or muslin. Place the sieve over a bowl, ensuring the base doesn't touch the liquid (whey) that drains out.
  2. Drain the Cheese: Scoop the full-fat ricotta into the prepared sieve. Cover loosely with cling film and place in the refrigerator.
  3. Wait Patiently: Allow the ricotta to drain for a minimum of 4 hours, or preferably overnight. The ricotta is ready when it is stiff and dry enough to hold its shape perfectly. Discard the drained whey.
  4. Transfer and Aerate: Scrape the drained, thickened ricotta into the bowl of a stand mixer. Beat the ricotta on medium-low speed for 1–2 minutes to break up any lumps and incorporate air, resulting in a lighter texture.
  5. Sweeten and Flavor: Reduce the speed to low. Gradually add the powdered sugar, granulated sugar, vanilla extract, cinnamon, and salt.
  6. Whip to Smoothness: Increase the speed to medium-high. Beat the mixture for 3–4 minutes until the Cannoli Cream is completely smooth, luscious, and noticeably pale. Scrape down the bowl halfway through until the sugar is fully dissolved.
  7. Fold in Inclusions and Chill: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the mini chocolate chips until just distributed. Transfer the Cannoli Cream to an airtight container and refrigerate for at least 1 hour before using to firm up and allow flavors to fully meld.