Whip the cream up until it has stiff peaks, put to one side
In a stand mixer, put the ricotta cheese, icing sugar and vanilla extract and whisk it until full combined and smooth
Add the cream and fold it in, then add the chocolate chips, folding them in as well
Refrigerate until it is time to fill the cannoli shells
Notes
Store your cannoli cream in the fridge.Never fill a warm cannoli shell, the cream filling will dissolve/meltKeeping some cream filling in a piping bag in the fridge, makes it very easy when you need to quickly fill some shells