Here's one from Nestle's Cookbook
1 c. Nestle Toll house milk chocolate chips
1 - 15 oz. container ricotta cheese
2 - 3 oz. pkgs. cream cheese, softened
2 Tbsp. powdered sugar
2 Tbsp. chopped citron
1 tsp. vanilla extract
12 prepared 5" cannoli shells
1/3 cup finely chopped pistachio nuts, or
Melt the chips over hot water (or use microwave). Stir until smooth. Remove from heat; cool to room temperature. In large bowl, beat ricotta cheese until smooth. Add cream cheese, powdered sugar, citron and vanilla extract; beat well. Blend in melted morsels.
Spoon into canolli shells or pipe in using pastry bag. Dip ends in nuts. Chill until
ready to serve.
or go right HERE
for an authentic recipe from Palermo.
I will quote the following for Wendy:
[ June 18, 2001: Message edited by: Kimmie ]