Directions
2 lbs. Ricotta cheese
1 1/2 c. powdered sugar
2 to 3 tsp. vanilla
1/4 tsp. white rum
Miniature chocolate bits or grated chocolate (as desired)
Directions
1) Be sure to drain the ricotta cheese over a large mixing bowl. Place the ricotta cheese around cheese cloth and then place the cheese cloth package in a mesh strainer and place it over night to drain.
2) Whip Ricotta in electric mixture until smooth and light. Add powdered sugar, vanilla and white rum. Fold in fruits and chocolate. This filling recipe is enough for about 2 dozen shells. After filling shells, dip ends of cannoli into toasted almonds or pistachio nuts. Fill only just before ready to serve. Sprinkle powdered sugar over the tops.
I got this recipe from a website but tweaked by draining the ricotta which is a must and also adding the rum which I got the tip from a baker fried. I made these for MaryBath's dad's 50th birthday because he loves cannoli.
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