@Faay okay okay the recipe is as follows: get a quart container of whole milk ricotta cheese, preferably Polly-O, it’s still the best, and strain it for at least 8 hours with French cloth. Squeeze out remaining liquid and add 2 cups confectioner sugar and one half cup sweet small toll house chocolate chips and 1 tsp cinnamon.
Let stand for 4-6 hours. Fill cannoli shells immediately before serving.

@Ch3fchr1sto
awesome, thank you☺️
The Polly-O doesn't sound familiar, but I'll definitely look.

@Faay mainly look for whole milk ricotta that’s smooth and not grainy.