• 1 (32 ounce) container ricotta cheese
  • 1/2 cup confectioners' sugar
  • 1 cup chopped candied citron
  • 4 ounces semisweet chocolate, chopped (optional)


To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon.

Fold in the chopped citron and chocolate.

Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side.

Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Difficulty: Easy

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