12 ounces ricotta cheese
1/4 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon vanilla
1/3 cup semisweet chocolate chips
1 dash cinnamon
1 package mini fillo dough shells
Drain excess liquid from ricotta cheese by using cheesecloth. Leave in refrigerator for an hour or two.
Throw away excess liquid from the ricotta and place cheese in a clean bowl. Add sugar, vanilla, cinnamon, and chocolate chips.
Refrigerate filling for one more hour.
Once chilled, place filling in a plastic zip bag and cut hole in a corner. Fill the mini fillo dough shells and then drizzle chocolate syrup over top.
Cover and refrigerate until served. Makes 24 cannoli bites.