Instructions

Place a medium colander or strainer inside a large mixing bowl, making sure that the bottom of the colander does not touch the bottom of the bowl. Line the inside of the colander with 1 piece of cheesecloth, folded in half.

Place the ricotta cheese inside the cheesecloth and cover with plastic wrap. Refrigerate for 24 hours to let the excess liquid drain off the ricotta.

Remove from the refrigerator. Raise the cheesecloth and ricotta above the bowl and gently squeeze the cheesecloth to remove any excess liquid.

Place the ricotta in a medium mixing bowl and stir in the sugar. Add the vanilla and chopped chocolate, stirring to combine with a spoon or rubber spatula.

Fit a pastry bag with a large piping tip, or cut off the bottom corner of a plastic food storage bag and stick the piping tip through the opening (page 23). The filling can also be piped from the bag without a piping tip if you cut a smaller hole. It is best to work quickly with this filling, so that the mixture doesnít get too soft.

Using a spoon or rubber spatula, place the ricotta filling inside the bag. Squeeze the filling down toward the tip.

Gently squeeze the filling into each end of the cannoli shells.

Note: Serve the cannoli before the shells get soggy. Theyíre fine after a few hours in the refrigerator, but itís best to fill them just before serving.

Yield: 6 large cannoli