Ingredients:

  • 32 oz (2 lbs) Whole Milk Ricotta Cheese, full-fat
  • 1 cup, heaped Confectioner’s (Icing) Sugar, sifted
  • 1 teaspoon Pure Vanilla Extract
  • Zest of 1 small orange
  • Small pinch Fine Sea Salt
  • 1/2 teaspoon Ground Cinnamon (optional)
  • 3/4 cup Mini Chocolate Chips

Instructions:

  1. Prepare the Ricotta: Line a large fine-mesh sieve with two layers of damp cheesecloth, ensuring there is plenty of overhang. Place the sieve over a deep bowl to catch the liquid (whey).
  2. Drain: Transfer all the ricotta cheese into the lined sieve. Gather the cheesecloth ends together and twist slightly to encourage moisture release.
  3. Chill: Refrigerate the draining ricotta for a minimum of 12 hours, and preferably 24 hours. The resulting ricotta should be firm and reduced in volume. Discard the whey collected in the bowl.
  4. Process (Optional, for Pro-level Smoothness): Scrape the drained, thickened ricotta into a food processor. Pulse or blend for 30–60 seconds until the mixture is silky smooth. Skip this step if you prefer a rustic texture.
  5. Sweeten and Flavour: Transfer the processed (or manually scraped) ricotta to a large mixing bowl. Add the sifted confectioner’s sugar, vanilla extract, orange zest, cinnamon, and salt.
  6. Combine: Using a spatula or whisk, gently fold and mix the ingredients until just combined and uniformly creamy. Be careful not to over-mix.
  7. Rest the Filling: Cover the bowl and chill the filling for at least 2 hours (or up to 2 days). This allows the sugar to fully dissolve and flavors to marry.
  8. Fold in Inclusions: Just before serving or piping, remove the filling from the fridge. Gently fold in the mini chocolate chips (or other chosen mix-ins) using a rubber spatula.
  9. Pipe: Transfer the filling into a piping bag. Fill the cannoli shells immediately and garnish the ends as desired. Never fill the shells more than 30 minutes before serving.