Description
Layers of sweet cannoli cream and pizzelles, sprinkled with powdered sugar and filled with chocolate chips.
Ingredients
- 8 ounces, fluid Cream Cheese, Room Temperature
- 15 ounces, fluid Ricotta Cheese, Drained
- 2 cups Powdered Sugar, Plus More For Dusting
- 2 teaspoons Vanilla
- 1 teaspoon Cinnamon
- 1-½ cup Semisweet Chocolate Chips (Or Less As Desired), Plus 1/4 Cup More For Garnishing
- 1 container (7 Oz. Size) Pizzelles Or Italian Waffle Cookies
Preparation
In a large bowl, beat cream cheese with a handheld mixer until smooth.
In a food processor, beat ricotta cheese until smooth. Add ricotta cheese to bowl with cream cheese and beat for about a minute. Add powdered sugar, vanilla, and cinnamon. Beat for about 1 more minute or until fully incorporated.
Stir in chocolate chips by hand. Start with 1 cup, and if you would like more stir in remaining half cup.
Pour mixture into a piping bag with no tip. Cut a hole large enough for the mixture to be able to fit through. (You may also add the cream to the cups by hand.)
In a small bowl, crush pizzelles. I used about half of the container for the shooters and 1/4 more for the garnish.
Pipe a tablespoon of cream into each shooter. Sprinkle in a layer of the pizzelles and repeat the layers twice.
Add 1 last tablespoon of cream into each shooter cup and then garnish with a few chocolate chips and a piece of a pizzelle. Sprinkle with powdered sugar.
