Cannoli Cream:

~24 oz whole milk ricotta
~3/4 cup sifted powdered sugar
~1 cup chocolate chips

O1. Place your ricotta in a strainer lined with a cheese cloth or paper towel. Let it sit overnight, occasionally squeezing to help release the liquid.
 
O2.When the ricotta is strained, stir in your sifted powdered sugar and chocolate chips until combined thoroughly.

O3.Place in a piping bag or ziplock until ready to use.

O4. Melt chocolate chips and dip the edge of the sugar cones in it.

O5. Roll the edge with the chocolate in a bowl of chocolate chips so that the chips stick to the cone. 

O6. Let the cones sit a little and then fill them with your prepared cream.



@semgirl
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