This is an American variation, adding cream for smoother filling.

1 lb. Ricotta cheese
2 tbsp. heavy cream
1/4 cup granulated sugar
3 tbsp. orange liqueur
2 oz. finely chopped semi-sweet chocolate
3 tbsp. chopped mixed candied fruits

1. Use moisture-free Ricotta cheese or drain off all excess liquid from the cheese. Combine the cheese, cream, sugar and orange liqueur and then blend fully will a hand mixer.
2. The mixture must be stiff enough so that it will hold its shape when used to fill the pizzelle shells. If necessary, add more cheese to stiffen the mixture.
3. Fold in the chocolate chips and candied fruits.
4. Load into a pastry bag and fill each shell fully. If you wish to decorate the exposed cannoli surface, consider using chocolate bits, jimmies, more candied fruits or colored chopped nuts.

Delicious Variations of the Cannolis and Pizzelle Pastries

Pizzelle shells can be used in a variety of other ways. Consider alternate fillings such as thick flavored custards, heavy puddings, whipping cream (plain or with powdered sugar), meringue, or cheese cake. It is possible to create attractive pastry baskets by quickly forming the pizzelle, while still hot, over the base of a small, flat-bottomed glass or cup. These small baskets can be filled with any of the foods listed above or they can be used as individualized decorative containers for raspberries, chopped peaches, cherries, and other favorite fruits or candies. Chocolate covered pizzelles or cannoli shells are another special treat. To melt the chocolate, place it in a bowl and heat in the microwave or in a saucepan on low heat, stirring periodically as it melts. Simply dip the end or the entire pizzelle shell (plain or chocolate) in melted dipping-chocolate and allow to cool at room temperature; or, to cool it faster, place it in the refrigerator.

Pizzelle History
PizzellePro® (product information)