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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a medium bowl, combine the ricotta, confectioners' sugar, orange zest, lemon zest, lime zest, and vanilla extract. With an electric beater, whip until light and fluffy. Gently fold in 21/2 cups of the chocolate chips, setting aside the remaining 1/2 cup.
To assemble, spoon the filling into the cannoli shells. Melt the remaining chips and drizzle each cannoli with the melted chocolate.
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