Homemade Cannoli

Name: Homemade Cannoli
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT12H15M0.000S
Yield: 16 cannolis
Cuisine: italian
Ingredients: 2 pounds whole milk ricotta cheese; 1 1/2 cups powdered sugar, plus more for sprinkling; 2 tablespoons chopped candied orange peel; 1 teaspoon vanilla extract; 16 cannoli shells; Mini chocolate chips, for garnish

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Level: Easy

Total: 12 hr 15 min (includes straining time)
Active: 15 min

Yield: 16 cannolis

Level: Easy

Total: 12 hr 15 min (includes straining time)
Active: 15 min

Yield: 16 cannolis

Ingredients

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2 pounds whole milk ricotta cheese

1 1/2 cups powdered sugar, plus more for sprinkling

2 tablespoons chopped candied orange peel

1 teaspoon vanilla extract

16 cannoli shells

Mini chocolate chips, for garnish

Directions

Special equipment:

cheesecloth and a large piping bag fitted with a large tip

Place a piece of cheesecloth in a strainer and hang it over a bowl. Add the ricotta to the strainer and cover it with a bit more cheesecloth. Place a small plate over the top of the ricotta and weigh it down with a large can of tomatoes or anything heavy. Let it strain in the fridge overnight.
In a large bowl, add the strained ricotta, powdered sugar, candied orange peel and vanilla. Stir everything so it's all well mixed.
Add the filling to a large piping bag fitted with a large tip. Pipe the filling into the cannoli shells and dip each end in the mini chocolate chips. Sprinkle over some powdered sugar. Serve right away for best-tasting cannolis.