1-15 oz. ricotta cheese
3/4 C powdered sugar
1 t vanilla
1 T grated chocolate
1 T mini chocolate chips
4 oz. chocolate for melting
1 T veg oil
12-14 cannoli shells
3/4 C finely chopped nuts (pistachio or pecan)
1 C whipping cream
In a medium bowl, stir ricotta cheese, powdered sugar & vanilla until almost smooth. Add grated chocolate & mini chocolate chips. Cover and chill.
Melt 4 oz. chocolate & veg oil. Dip cannoli shell ends in chocolate letting excess drip off. Sprinkle chocolate ends with nuts. Place on a wire rack over wax paper for 45 minutes.
When dry, beat whipping cream with electric mixer. Fold ricotta cheese in. Spoon mix into decorative bag or Ziplock (cut corner end) & pipe filling into shells. Cover & chill.
*For chocolate cannoli: Prepare as directed, but add 1/4 C unsweetened cocoa powder in with ricotta cheese.