GAIL'S CANNOLIS
These cannoli's are divine! The anise extract mixed with the cinnamon adds wonderful flavor to the creamy mascarpone/ricotta cheese. I bought cannoli's from my favorite Italian restaurant, which made them a breeze to make. These cannoli's will be great on any holiday cookie tray or as a little after-dinner treat. The key is to...
Provided by Gail Charbonneau
Categories Other Desserts
Time 15m
Number Of Ingredients 8
Steps:
- 1. Put the ricotta cheese in cheese cloth placed in sieve in a bowl and covered overnight.
- 2. In a large bowl with an electric mixer, combine all filling ingredients except the chocolate chips. Mix well until creamy.
- 3. Place the filling in a 1-gallon plastic storage bag and chill while you make the cannoli shells. The filling will firm up in refrigerator.
- 4. Right before you are ready to serve the cannoli, cut a small hole in the corner of the cannoli filling bag.
- 5. Squeeze the bag to fill the shells from both sides. Put the mini chocolate chips on the ends of the cannoli. Serve immediately.
- 6. Leftover filling may be frozen for later use. You can also cut this recipe in half.
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