In a mixer, whip the Whip’N Top Vanilla with the Ricotta Cheese for two minutes until the cheese is dissolved.
Add the cinnamon,1/2 cup powder sugar and the vanilla extract and whip on high speed until you have a firm consistency.
Add ½ cup mini dark chocolate chips and the orange zest and stir
Refrigerate two hours.
Melt ½ cup of mini dark chocolate chips.
Cover the cannoli’s on both sides and refrigerate tor 5 minutes until the chocolate is dry.
With a pastry bag, pipe Whip’N Top with ricotta and fill the cannoli shells from both sides.
Dust with powder sugar on top as in the picture.
Ingredients
Directions
In a mixer, whip the Whip’N Top Vanilla with the Ricotta Cheese for two minutes until the cheese is dissolved.
Add the cinnamon,1/2 cup powder sugar and the vanilla extract and whip on high speed until you have a firm consistency.
Add ½ cup mini dark chocolate chips and the orange zest and stir
Refrigerate two hours.
Melt ½ cup of mini dark chocolate chips.
Cover the cannoli’s on both sides and refrigerate tor 5 minutes until the chocolate is dry.
With a pastry bag, pipe Whip’N Top with ricotta and fill the cannoli shells from both sides.
Dust with powder sugar on top as in the picture.