Whip’N Top Cannoli


  • 12 Cannoli Shells
  • 1 cup Whip’N Top Vanilla
  • 1 cup Ricotta Cheese
  • 0.25 tsp Vanilla Extract
  • 0.5 cup Powder Sugar
  • 0.5 tsp Cinnamon
  • 1 cup Mini Dark Chocolate Chips
  • 0.5 tsp Orange Zest
  • 0.5 cup Powder Sugar for decoration



1.In a mixer, whip the Whip’N Top Vanilla with the Ricotta Cheese for two minutes until the cheese is dissolved.

2.Add the cinnamon,1/2 cup powder sugar and the vanilla extract and whip on high speed until you have a firm consistency.

3.Add ½ cup mini dark chocolate chips and the orange zest and stir

4.Refrigerate two hours.


1.Melt ½ cup of mini dark chocolate chips.

2.Cover the cannoli’s on both sides and refrigerate tor 5 minutes until the chocolate is dry.

3.With a pastry bag, pipe Whip’N Top with ricotta and fill the cannoli shells from both sides.


1.Dust with powder sugar on top as in the picture.

Prepare and serve immediately