Ingredients
- Ricotta cheese, whole milk, drained: 30 ounces
- Powdered sugar: 1 1/2 cups
- Vanilla extract: 2 teaspoons
- Miniature chocolate chips: 1 cup
- Cannoli shells, crushed: 2 cups
- Heavy cream: 1 cup
- Almond extract: 1/4 teaspoon
Instructions
- Step 1: In a large bowl, beat the ricotta cheese until smooth and creamy using an electric mixer. Gradually add the powdered sugar and vanilla extract, mixing until well combined and smooth.
- Step 2: Gently fold in the miniature chocolate chips and crushed cannoli shells. Be careful not to overmix, as you want to maintain some texture.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Add the almond extract while whipping.
- Step 4: Gently fold the whipped cream into the ricotta mixture, being careful not to deflate the cream. This will make the filling light and airy.
- Step 5: Spread the cannoli mixture evenly into a 9×13 inch baking dish lined with parchment paper. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.
- Step 6: Before serving, cut the cannoli square into individual portions. Garnish with extra chocolate chips or a dusting of powdered sugar, if desired.
Notes
- Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days, but note that the shells will soften over time.
- While not ideal for reheating, you can let a portion sit at room temperature for 10-15 minutes to slightly soften the texture before serving.
- For an extra touch, drizzle the squares with melted chocolate or sprinkle with chopped pistachios just before serving to elevate the presentation.
- To prevent a grainy texture, ensure your ricotta cheese is very well-drained before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American