Chocolate-dipped cannoli with orange ricotta filling

  • For the chocolate
  • 8 store-bought cannoli shells
  • 1 (350g) bag plain chocolate chips
  • For cannoli filling:
  • 1L good-quality ricotta cheese
  • 250g icing sugar
  • 1 tsp fresh orange zest
  • 90g chopped citron (candied orange peel)
  • 2 tsps vanilla essence

Serves: 8 cannoli

For the chocolate:

1) Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate.

2) Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling.

For the filling:

1) Line a colander with muslin, add the ricotta and let drain until very dry. Squeeze out any excess moisture in muslin. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy.

2) Add sugar, orange zest, chopped candied orange peel and vanilla essence, then mix on medium until just combined. place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible.

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