Cannoli filling
3 lbs Ricotta cheese 2-1/2 cups Milk
8 Tb cornstarch 2-1/2 cups Sugar
1 Tb Vanilla
1 Cup mini semi-sweet chocolate chips.**
Bring milk to boil over a low flame stirring constantly to avoid
scorching, sift cornstarch and sugar together, and add to milk
after it reaches boiling point. Allow to cook for 30 minutes,
without stirring, then refrigerate to cool for 15-30 minutes. Beat
the cheese until creamy, add vanilla, chocolate chips and
cornstarch custard, then beat until fluffy.
** chocolate chips must be added when mixture is cooled.