Cannoli Sprinkling the phyllo dough with sugar will give these cannoli shells a sweet flavor and a crunchy texture that stands up well to the sturdy ricotta filing. However, if a more delicate, less sweet shell is desired, simply eliminate the granulated sugar when preparing the shells.
Cannoli forms are available at specialty food shops and restaurant supply stores.
In a large bowl, combine the cream, Grand Marnier or other liqueur, confectioners' sugar, and orange juice concentrate. Using the electric mixer set at medium speed, beat the cream until it holds soft peaks. Increase the speed to high and continue beating the cream until it is very thick and holds firm peaks. Stir the orange zest, chocolate, and ricotta cheese together in a separate bowl. Fold the orange cream into the ricotta mixture until thoroughly combined.