Ingredients
- Ricotta cheese, whole milk: 30 ounces (drained overnight)
- Powdered sugar: 1 1/2 cups
- Vanilla extract: 2 teaspoons
- Cinnamon: 1/2 teaspoon
- Mini chocolate chips: 1 cup
- Cannoli shells, crushed: 4 cups
- Heavy cream: 1 cup
- Pistachios, chopped: 1/2 cup (for garnish)
Instructions
- Step 1: Thoroughly drain the ricotta cheese overnight using a cheesecloth-lined sieve placed over a bowl in the refrigerator. This removes excess moisture for a creamy texture.
- Step 2: In a large bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
- Step 3: Gently fold in the mini chocolate chips and crushed cannoli shells into the ricotta mixture, ensuring everything is evenly distributed.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture, lightening the texture.
- Step 5: Spread the cannoli mixture evenly into a 9×13 inch baking dish. Cover with plastic wrap and refrigerate for at least 2 hours to allow the squares to set.
- Step 6: Before serving, garnish with chopped pistachios. Cut into squares and serve chilled.
Notes
- Store leftover cannoli squares in an airtight container in the refrigerator for up to 3 days, but know the cannoli shells will soften over time.
- These squares are best enjoyed cold, so no reheating is needed; just take them straight from the fridge!
- Serve these delightful squares as an elegant dessert after dinner, or as a sweet treat at your next party – they're always a hit.
- Don't skip draining the ricotta overnight; it's the secret to preventing a soggy dessert and achieving that perfect, creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American