Cannoli de Roma
1 cup ricotta cheese
3/4 cup Mascarpone cheese
12 oz bag of miniature chocolate chips
6 purchased cannoli shells
Puree ricotta in food processor. Blend in mascarpone.
Transfer mixture to pastry bag without tip. Pipe into shells. Sprinkle ends of
cheese filling with chocolate chips.
Serve chilled. (Can be made 6 hours ahead. Keep refrigerated.) Sift powdered
sugar over cannoli.