Chocolate Chip Cookie Dough Cannoli Cups

Ingredients

• 1 package Cappello's Chocolate Chip Cookie Dough, thawed
• 1/2 cup heavy whipping cream
• 3/4 cup whole milk Ricotta cheese
• 1/4 cup powdered sugar
• 1 tablespoon lemon zest
• 1/4 teaspoon ground cinnamon
• 1/4 cup dark chocolate shavings, for garnish
• 1 tablespoon powdered sugar, for dusting

Instructions

• Preheat the oven to 350° F
• Divide the Chocolate Chip Cookie Dough between six 3-inch tart molds. Make sure to firmly press the dough into each shell.
• Place shells onto a baking sheet. Place in the oven and bake 10-12 minutes, or until tart edges are baked through. Remove from the oven and let cool completely before assembling tarts.
• While the tarts are cooling, make the filling.
• In a small mixing bowl add the chilled heavy whipping cream. Use a handheld mixer to whip cream until soft peaks form. Set aside.
• In a medium mixing bowl add ricotta, powdered sugar, lemon zest, and cinnamon. Stir to combine.
• Use a spatula to gently fold whipped cream into ricotta mixture. Don't overmix the filling or it will deflate!
• Once tart shells are cooled, divide filling between the tarts. Top with chocolate shavings and a dusting of powdered sugar.

Kids Can Do

• Mix the filling
• Fill the tarts
• Sprinkle the chocolate