Peppermint whipped ricotta cream filling, a pie crust tube, and delicious chocolate drizzled on top make these easy Chocolate Drizzled Peppermint Cannoli the perfect holiday treat!
Open your pie crust dough and using a round cookie cutter or bowl that is 3-4 inches in diameter, cut out rounds for your cannoli.
Wrap around the cannoli molds, and fry for 2-3 minutes until golden brown.
Let cook on a cooling rack
In a large bowl, whip ricotta until smooth, then beat in powdered sugar, and peppermint extract into the ricotta.
In a separate bowl whip cream until it is stiff, then gently fold into the ricotta mixture.
Put mixture in a piping bag, set aside.
Melt the chocolate chips in 20 second intervals using a microwave, stirring between each interval. Then stir the vegetable oil in to make it easier to drizzle.
Once melted, gently either dip your pie shell cannoli into the chocolate, just one end, or drizzle on top.
Then quickly sprinkle crushed peppermint or peppermint chocolate pieces over chocolate before it hardens.
When ready to serve, pipe filling into the middle and enjoy.