Cannoli

2 cups ricotta cheese, preferably whole milk

¾ C. 10x sugar

1 tsp. cinnamon

¼ tsp. allspice

¼ C. heavy cream

¼ C. tiny semisweet chocolate chips

1 lemon

12 cannoli shells

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

Makes 12 (serving size is 1 per person)