Chocolate Cannoli

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Putting these together were so easy, and my guests were very impressed with the final product. I agree with the reviewer that the pre-made shells were hard to find, and the ones I bought were definitely the worst part of my final product. Next time I'm going to ask the local bakery if they can sell me fresh shells, rather than buying boxed ones that were too thick and lacked flavor.

But, unimaginably easy for something that looks and tastes fantastic!

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Love the Cannolli recipe but for disappointed... you did not have the whole ricotta cheese recipe. I saw someone else said try Napastyle address but I think the ricotta receipe called for 2 Qt. milk, 2 cups cream 2 teaspoons sugar, 1 teasp. salt whisk over heat toboil and turn off heat and
add zest and juice of 8 lemons. stir and cool and it will separate. Wring out in cheese cloth and laddle warm curd mixtue to drain 5 or 6 mins. and set in a bowl . Hope this helps.

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This is a really wonderful light and sweet tantilizing dessert. I was only disappointed that the recipe for the fresh ricotta was not included like in his show. I hight recommend this recipe for anyone....easy and perfect

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I love cannolis and this is a good and very easy recipe for the filling - the only problem is finding unsalted pistachios and the pre-made cannoli shells in Denver.

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His homemade ricotta recipe can be found on his NapaStyle website with preparation indicated in detail.

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Used this recipe to use his recipe I've had taped inside door for three years - happy to share with you:
---------Combine 1 gallon mile and 1 gallon buttermilk. Bring to 180 degrees. Curd will rise to top. Skim off and place in cheesecloth lined collander - Let drain overnite. ----------------
Thank you, Michael -- I'm creating a special collection of my Food Network chef favorites and you're right up there as the Best of the Best!
This is a very special dessert- keep 'em comin!

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I tried making the ricotta (he did give the recipie on the show: 2qts milk, 2c cream, bring to boil, turn off heat and add juice/zest of 8 lemons. Let cool 15 min and strain through cheesecloth but mine turned out kind of tough and chewy, not relatively smooth like store-bought. Anyone else have this result/solutions?

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I LOVE,LOVE,LOVE this program! The recipes are always as good as I expect them to be. During this demo, Michael show how to make homemade ricotta; he said "everyone should make it at least once in their life." I'd love to try it, but alas...no recipe.