purchase in the Baker’s Shoppe!
1 quart milk
3/4 cup cocoa
1 cup cornstarch
1-1/2 cups sugar
1 teaspoon vanilla
3/4 cup cream, beaten stiff
Chocolate pieces (optional)
Blend together milk, cocoa, cornstarch and sugar with a fork. Place in double-boiler and cook until very thick. Add vanilla; cool until very
firm. In a large bowl, beat chocolate mixture with mixer until smooth. Fold in whipped cream. Add chocolate pieces if desired. Refrigerate overnight. Fill shells when ready to serve. Sprinkle with powdered sugar.
For the Vanilla Cream-Filled Cannoli
1 cup whole milk ricotta cheese
2 oz. cream cheese, softened
1/3 cup confectioners’ sugar
1-1/2 teaspoon vanilla extract
1 teaspoon lemon juice
2 oz. heavy cream (optional)
Place ricotta cheese on a stack of paper towels and blot out any excess moisture. If you use good ricotta, you probably won’t get much drainage. Transfer to food processor. Add cream cheese and process until smooth and creamy. Scrape sides of bowl. Process a little more, then add confectioners’ sugar, vanilla and lemon juice; process for another 30 seconds.
In a medium size bowl, beat the cream until stiff peaks form. Fold the cheese into the whipped cream. Fill the cannoli shells and dust with powdered sugar.