The trick is to balance the right sweetness to the richness of the Ricotta cheese Cheese. The ratio is 3 parts of Ricotta cheese to 1 part of sugar.



  • 475 Grams (2 1/3 cups) of Smooth Ricotta Cheese
  • 160 grams (3/4 cup) of regular sugar
  • 1 Tablespoon of Vanilla
  • 4 oz of Mini Chocolate Chips


  1. Cream the Ricotta cheese
  2. Blend in sugar and vanilla til smooth
  3. Fold in the Mini Chocolate Chips
  4. Put into a piping bag and pipe into prepare Cannoli Shells