Our great friend Karin made some ricotta just for us, so I could not pass the chance of preparing some cannoli. Her ricotta was really thick, that's why I needed a little milk to thin it.
1 cup high quality ricotta
1 3-oz bar high quality Italian dark chocolate
High quality ready made cannoli shells
1/3 cup sugar
milk (optional)
Grate chocolate with a large-holed grater (about half bar).
In a bowl put ricotta and a few tbsp of milk, if ricotta is so thick that requires thinning; stir until smooth, with a whisk, if needed.
Then add sugar and shaved chocolate and stir, until all ingredients are well combined.
With a piping bag, fill the shells, carefully trying not to break them.
Refrigerate until serving.
The number of shells you can fill depends on the size of the shells.
- If you're afraid that the filling is too much, start with half quantities.
- If you don't have a piping bag, you can cut off a corner of a ziplock bag (as I did).
- Quantities are approximate: it depends on how sweet/savory is your ricotta, how thick it is....
- You should also use candied lemon or orange peels (or both): I don't like them, so I didn't use them!
- I prepared them during the morning and the shells were still perfect, not soggy at all, even after dinner. But don't prepare them too long prior of serving!
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