Cannoli Cream

I found a blog post for cannoli cream. It worked really well. She recommended buying the cannoli shells and that was perfect! We did this for Easter.

• ½ cup whipping cream
• 1 15-ounce container whole milk ricotta cheese, strained
• ½ cup powdered sugar
• ½ teaspoon vanilla
• ¼ teaspoon ground cinnamon
• ⅓ cup mini semisweet chocolate chips

Instructions

1. In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
2. In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
3. Chill the cream for at least 2 hours before filling the cannoli shells.