Chocolate Orange Italian Cannoli

Put the ricotta in a fine mesh strainer over a bowl and refrigerate it for at least 30 minutes and up to 8 hours to drain some moisture from the ricotta.

If you have a spice grinder or a mini food processor, put the sugar in and pulse it several times to break up the sugar and make it superfine. If not, use your regular food processor to do this job. (This step is optional but helps the sugar to dissolve quicker into the ricotta mixture.)

Put the ricotta in the food processor and whip for 30 seconds. Add the sugar, cinnamon, vanilla, mascarpone, and heavy cream and process for a minute. The mixture should be very creamy at this point.

Remove the ricotta mixture from the food processor and place in a bowl. Fold in the chocolate and orange zest with a spatula. Put the filling in a piping bag and store in the refrigerator with the tip pointing down for at least an hour. The filling is even better on day 2.

Cut the tip off of the piping bag, letting any excess moisture drain off. Fill the cannoli shells from both ends making sure they are completely filled. Dust with powdered sugar if desired and serve.