Chocolate Cannoli

Directions

1. 1
   Preheat the oven to 400F
2. 2
   Coat 2 large baking sheets with cooking spray.
3. 3
   In a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin.
4. 4
   Sprinkle with a little cinnamon.
5. 5
   Shape into a tube by curling opposite corners around a cannoli mold.
6. 6
   Place, seam side down, on the prepared baking sheet.
7. 7
   Repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).
8. 8
   Bake for 7 minutes, or until lightly browned at the edges and set.
9. 9
   Remove from the oven and let stand on a rack for 3 minutes, or until the shells have cooled on the molds and are crisp.
10. 10
    Gently slide them onto the rack to cool completely.
11. 11
    In a large bowl, combine the ricotta, confectioners' sugar, and vanilla.
12. 12
    Using an electric mixer on medium speed, beat well.
13. 13
    Stir in 2 tablespoons of the chocolate chips.
14. 14
    Cover and refrigerate until ready to serve.
15. 15
    Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip.
16. 16
    Pipe into the shells from both ends.
17. 17
    Place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl.
18. 18
    Microwave on high power, stirring every 20 seconds, until the chocolate is almost melted.
19. 19
    Stir until completely melted and smooth.
20. 20
    Using a fork, drizzle over the cannoli.