This is a quick and easy dessert that will be sure to impress! Whipping up the filling takes no time at all (other than remembering to drain the ricotta the night before), and there’s no need to make your own cannoli shells. Leone's Cannoli shells are delicious, and handmade from Sicily. Add a sprinkle of chopped, toasted hazelnuts or chopped chocolate chips at the end and dust some powder sugar if you like!
2 cups ricotta cheese
¼ cup heavy cream
¾ cup chocolate hazelnut spread, such as Nocciolata
½ tsp vanilla extract
⅛ tsp kosher salt or a pinch of fine salt
Optional for decoration: ⅓ cup skinned, toasted hazelnuts, chopped OR 1/3 cup of mini chocolate chips or chopped chocolate chips. Powdered sugar for dusting
YOU WILL ALSO NEED:
Piping bag with a medium-sized round tip (or create your own piping bag by snipping off the end of a plastic ziplock bag)
Line a colander with cheesecloth and place the ricotta inside. Place the colander over the sink and allow the ricotta to drain overnight. Beat the ricotta on medium speed for 2 to 3 minutes or until smooth.
Melt the chocolate chips slowly in a double broiler, stir frequently until smooth and completely melted. Continue to stir until chocolate is cooled to room temperature, about 2-3 minutes. This will make the chocolate less 'runny'. Dip the cannoli shells on both sides into chocolate to coat ¼ inch of the rim. Allow excess to drip off. Transfer to a baking sheet lined with a silicon mat or parchment paper. Place in fridge until firm.
Beat the heavy cream on high speed for about 1 minute or until stiff peaks form. Tip: cool your bowl and mixer attachments in the freezer for 10 minutes before mixing! In a separate bowl mix ricotta, chocolate hazelnut spread, vanilla and salt, and gently beat over medium speed until combined. Fold in the whipped cream. Transfer the filling to a piping bag fitted with a medium-sized round tip, or create your own piping bag by snipping off the end of a plastic ziplock bag.
Pipe filling into cannoli shells, working from the center outwards on both sides of the shell.
Cover the exposed flling at the ends with chopped hazelnuts or chopped chocolate chips. Dust shells with powdered sugar, and enjoy.
Fills about 10 cannolis