Scale

**Filling**

15 oz ricotta cheese, well-drained

¾ cup powdered sugar

1 tsp vanilla extract

¼ tsp ground cinnamon

½ cup mini chocolate chips

**Shells**

20–24 mini phyllo shells or waffle cups

**Garnish (optional)**

Powdered sugar for dusting

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1. In a bowl, mix ricotta, powdered sugar, vanilla, and cinnamon until smooth.

2. Gently fold in mini chocolate chips.

3. Transfer the filling to a piping bag or zip-top bag.

4. Pipe the filling into each phyllo shell or waffle cup.

5. Chill for at least 30 minutes to help the filling set.

6. Dust with powdered sugar just before serving.

7. Serve immediately for the crispiest texture.

Use high-quality, full-fat ricotta and drain it overnight for best results.

Don’t fill the shells too early or they’ll lose their crunch.

You can flavor the filling with orange zest or amaretto extract for variation.

Perfect for holiday spreads, brunch tables, and dessert buffets.