Classic cannolis are decorated with red and green sprinkles and filled with a sweet peppermint ricotta cream.
- Dip the cannoli ends in melted white chocolate, and place on a wire rack to drain off any excess. Sprinkle the chocolate with red and green sprinkles, and let cool to harden.
- In an electric mixer fitted with a paddle attachment, blend together the ricotta, cream cheese, powdered sugar, and peppermint extract until smooth.
- Place filling into a piping bag and pipe the filling into the cannoli shells. Keep cool until ready to serve.
Tips: Lightly grease the rack with pan-release spray before draining the excess chocolate from the cannolis—this will keep the cannolis from sticking. If you have a couple that stick, carefully unstick them using a warm butter knife. (You can warm the knife by running it under hot water).