Recipe courtesy of Emeril Lagasse
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
12 servings

Ingredients

  • 2 cups Ricotta Inpastata cheese
  • 1 cup confectioners' sugar
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons rum
  • 12 cannoli shells
  • 1/2 pound semisweet chocolate, melted
  • 2 tablespoons candied lemon peels
  • 2 tablespoons candied orange peels

Directions

In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about 1/4 cup of the filling. Line a baking sheet with parchment or waxed paper. Dip half of each cannoli in the melted chocolate. Sprinkle the remaining half with the candied lemon and orange peels. Place on the parchment paper and refrigerate until the chocol

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