In a mixing bowl, with a rubber spatula
, fold together the ricotta
, orange blossom water and vanilla. Fold the sugar
in slowly, making sure to not make the cream too loose. Add the candied citron
, shaved dark chocolate and cinnamon
. Transfer the cream
into a pastry bag
, or leave in the bowl and fill the shells with a small spoon.
Dip both ends of the cannoli shell into the melted chocolate, if desired. Place a cannoli shell on a flat surface, working from either end fill the cannoli with the cream filling, to ensure that the middle of the shell is filled. Top each cannoli end with 2 or 3 small pieces of the chopped candied citron.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.