Ricotta Cannoli Filling
120kcal
Ingredients
- 1 1/2 cups whole-milk ricotta cheese drained
- 1/2 cup confectioners' sugar plus extra for dusting
- 1/4 cup miniature semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp fine sea salt
- 2 tbsp heavy cream
Equipment
- Rubber spatula
- electric hand mixer
- sieve
Method
- Place the drained ricotta cheese in a medium mixing bowl. Using a rubber spatula, stir the ricotta vigorously for about 1 minute until it becomes smooth and creamy.
- Sift the 1/2 cup of confectioners' sugar into the bowl with the ricotta to prevent any lumps. Add the vanilla extract, cinnamon, and salt.
- Use an electric hand mixer on medium speed to beat the mixture for 2-3 minutes, scraping down the sides of the bowl as needed, until all the ingredients are fully incorporated and the filling is light and fluffy.
- Gently fold in the miniature chocolate chips with the spatula until they are evenly distributed throughout the filling.
- Pour in the heavy cream and stir gently just to combine. The cream will help create a silkier, pipeable consistency.
- Cover the bowl tightly with plastic wrap and refrigerate the filling for at least 1 hour, or until it is firm and chilled. This step allows the flavors to meld.
Nutrition
Calories120kcalCarbohydrates12gProtein5gFat6gSaturated Fat4gPolyunsaturated Fat0.2gMonounsaturated Fat1.5gCholesterol20mgSodium55mgPotassium70mgFiber0.5gSugar10gVitamin A150IUCalcium100mgIron0.4mg
Notes
Chilling the filling for at least 1 hour is essential for the flavors to meld and the consistency to firm up for piping.