Cannoli Shells and Ricotta Cream Filling

food.com

Sarah Bradham

subheading: 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 to 3 drops cinnamon oil

8 ounces bar milk chocolate candy bars with almonds (at room temperature)

subheading: 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 to 4 quarts peanut oil

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