1-Diving into this recipe is simple and fun, starting with gathering your ingredients to set yourself up for success. First, place the ricotta cheese in a fine mesh strainer and refrigerate for at least 6 hours, preferably overnight, to remove excess moisture. This step is crucial to avoid a watery texture and keep things creamy.

2-Next, in a large bowl, combine the thoroughly drained ricotta, 1/2 cup confectioners’ sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest if you’re using it. Mix well until everything is fully incorporated for that smooth blend. Then, transfer the filling into a large piping bag fitted with a 1/2 inch open tip and pipe it into the cannoli shells, filling each one halfway from one end and then the other.

3-If you don’t have a piping bag, carefully spoon the filling into the shells instead. After filling, dip each end into the remaining mini chocolate chips for extra crunch and flavor. Finally, just before serving, lightly dust the cannoli with confectioners’ sugar and enjoy them right away for the best crispness.