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Ricotta Cream Filling

Ingredients

• For the Ricotta Cream
• 64 ounces whole milk ricotta cheese, drained
• 16 ounces powdered sugar, sifted
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 -3 drops cinnamon oil
• 8 ounces bar milk chocolate candy bars with almonds (at room temperature)
• For the Cannoli Shells
• 2 eggs, at room temperature
• 1⁄2 teaspoon vanilla extract
• 11 tablespoons ice water
• 3 cups flour
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon salt
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 3 tablespoons Crisco shortening
• 1 egg white, beaten
• 3 -4 quarts peanut oil

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