1/3 cup sugar, plus one Tbsp. sugar
2 Tbsp. unsweetened cocoa powder
1/2 cup water
3-1/2 oz semisweet chocolate, finely chopped
1-1/3 cups ricotta cheese
1-1/3 cups sugar
1/2 cup unsweetened cocoa powder
3 cups whipping cream
8 ready made cannoli shells
confectioner's sugar for dusting
In small saucepan, combine 1/3 cup plus 1 Tbsp. sugar and cocoa powder. Slowly
whisk in water, stirring until blended. Place over med-low heat, stirring
constantly, until sugar is dissolves.
Stop stirring, raise the heat to med-high, bring mixture to a boil. Remove from
heat and add chopped chocolate. Let mixture stand for 2 minutes to melt the
chocolate. Stir the chocolate until smooth.
Strain chocolate sauce into a small bowl, let cool.
In large bowl, using electric mixer at med-high speed, beat the ricotta, sugar
and 1/2 cocoa powder until smooth, set aside.
In chilled large bowl, using electric mixer on med-high speed, beat cream until
peaks form (DO NOT OVERBEAT). Fold one-third of cream into ricotta mixture to
lighten it. Gently fold in the remaining cream until combine.
Pipe the filling into two ends of each shell. Refrigerate until serving, up to a
hour, otherwise you will have soggy cannoli's. Dust with confectioner's sugar.