2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup small semisweet chocolate chips
Powdered sugar, for dusting
12 cannoli shells
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, and cinnamon Mix to blend. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta.
Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior.