Cannoli Filling Mousse

Cannolis are one of my all-time favorite dessert, but I've never attempted to make them at home.  The idea of frying the shell seems a little daunting (and a lot of work!). So this recipe is a take on this loved dessert, without the hassle of deep frying.  

Start by whipping 2 cups of heavy cream in a stand mixer or with electric beaters. Remove whipped cream and put it in a separate bowl.  In the mixing bowl, whisk together 2 containers of whole-milk ricotta (the ones I used were 15 oz each) with 2 teaspoons of vanilla, 1 cup powdered sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon salt.  Whisk together until ricotta is smooth.  Once mixture is smooth and silky looking, fold in whipped cream and 1/2 cup of chopped semisweet chocolate (either chips and shavings).  Let cool in the fridge for at least 2 hours before eating (I pipped it in a martini class using a freezer bag).  Serve with extra chocolate on top.  Super easy, and so insanely good!!