Chocolate Cannoli

Total Time: 58 mins Preparation Time: 50 mins Cook Time: 8 mins

Ingredients

• 16 square wonton skins
• 2 tablespoons butter
• 1 teaspoon butter
• 1 teaspoon ground cinnamon
• 1 (16 ounce) container whole milk ricotta cheese
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 4 tablespoons miniature semisweet chocolate chips

Recipe

• 1 preheat the oven to 400°f
• 2 coat 2 large baking sheets with cooking spray.
• 3 in a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin.
• 4 sprinkle with a little cinnamon.
• 5 shape into a tube by curling opposite corners around a cannoli mold. place, seam side down, on the prepared baking sheet.
• 6 repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).
• 7 bake for 7 minutes, or until lightly browned at the edges and set.
• 8 remove from the oven and let stand on a rack for 3 minutes, or until the shells have cooled on the molds and are crisp.
• 9 gently slide them onto the rack to cool completely.
• 10 in a large bowl, combine the ricotta, confectioners' sugar, and vanilla.
• 11 using an electric mixer on medium speed, beat well.
• 12 stir in 2 tablespoons of the chocolate chips.
• 13 cover and refrigerate until ready to serve.
• 14 just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip.
• 15 pipe into the shells from both ends.
• 16 place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl.
• 17 microwave on high power, stirring every 20 seconds, until the chocolate is almost melted.
• 18 stir until completely melted and smooth.
• 19 using a fork, drizzle over the cannoli.