Lactalis Culinary

METHOD

For the Filling

1. Use a cheesecloth or fine mesh strainer to drain any excess moisture from the Ricotta to ensure a thick, creamy filling.

2. In a mixing bowl, combine Ricotta, powdered sugar, and vanilla extract. Add a small amount of peppermint extract. Mix until smooth and well-combined. Taste and add more peppermint extract, if desired.

3. Optional: Fold in mini chocolate chips for added texture.

4. Chill mixture in the fridge to firm up while you prepare the cannoli shells.

For the Chocolate Dip

1. In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring between each until smooth and fully melted.

2. Dip each cannoli shell halfway into the melted chocolate, coating the edges evenly.

3. Place the dipped shells on a parchment-lined tray and refrigerate for about 10–15 minutes until the chocolate is fully set.

For the Peppermint

1. Place the candy canes or peppermint candies in a plastic zipper bag and crush them with a rolling pin or the bottom of a heavy pan until they form small chunks, but not powder.

Assemble the Cannoli

1. Transfer chilled Ricotta mixture into a piping bag fitted with a large star or round tip.

2. Pipe the filling into both ends of each cannoli shell, ensuring they’re filled generously.

3. Dip the ends of the filled cannoli into the crushed peppermint to create a festive, colorful edge.

4. Lightly dust the cannoli with powdered sugar for a snowy effect.

5. Serve immediately after the cannoli is filled and garnished to prevent the shells from becoming soggy.