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