Ingredients
- 12 oz Whole Milk Ricotta Cheese, drained
- 1/2 cup Confectioners Sugar, sifted
- 1/4 tsp Vanilla Extract
- 2 oz Bittersweet Mini Chocolate Chips
- Pinch of Cinnamon
- 2 jars Ferrara Petite Rum Baba Cakes (14.11 oz), drained
- 1/4 cup Chocolate-Hazelnut Spread
Directions
For cannoli cream: In a large bowl, carefully mix ricotta with sugar. Add vanilla, chocolate chips and cinnamon. Mix thoroughly and refrigerate for 1 hour.
Cut baba cakes lengthwise on each baba cake ¾ of the way through. Fill with cream until even with top of cake. In a separate piping bag, top cake with desired amount of hazelnut spread.
