My father used to say that my uncle wasn’t coordinated because all he did at the bakery was make cannoli cream. It’s a big fail for my uncle, but a plus for novice cannoli makers because it’s simple!
For a large party, it’s best to purchase the shells. They’re not hard to find (try your local pastry shop or salumeria) and come in large and mini size.
Ingredients
- 3 pounds ricotta impastata*
- 1 pound sugar
- 1 teaspoon vanilla
- Pinch of cinnamon oil
- 80 cannoli shells
- 1 pound chocolate chips
- Powdered sugar, for garnish
Directions
Mix the ricotta impastata in the bowl of a stand mixer on medium speed for about 5 minutes. After that, gradually add all of the sugar. Add teaspoon of vanilla and a pinch of cinnamon oil.
Fill the shells on either end and sprinkle chocolate chips on top. Add powdered sugar on top for garnish and serve.
Recipe Details
Makes: 80 cannoli
Total time: 10 minutes
Cuisine: Dessert, Italian
Notes and substitutions:
*Note: It can be difficult to find ricotta impastata, but it is essential to this recipe. Your best bet is to look for it online.