Step 1: 24 hours prior to making, place the ricotta in a cheesecloth or a fine mesh strainer and drain the excess liquid for a thicker, creamier filling.
Step 2: Make the filling. In a medium bowl, whip the heavy cream until light and fluffy. In separate bowl mix ricotta cheese, sugar and vanilla until well blended.
Step 3: Gently fold the whipped cream into the ricotta mixture.
Step 4: Using a piping bag or spoon, fill the cannoli shells.
Step 5: Dip the ends into the mini chocolate chips and sprinkle with powdered sugar. Serve immediately.
