• The day before you plan on making cannolis, wrap the ricotta in a couple layers of cheesecloth. Next, place it into a fine mesh strainer that is set over a larger bowl. Place a small plate on top of the wrapped ricotta and weigh it down with a heavy can or two. Lastly, place the whole thing into your fridge for 18 to 24 hours. This is enough time to drain any liquid from the ricotta.
• Prepare the cannoli shells by dipping the ends into the espresso chocolate and chill until the chocolate has hardened.
• Once strained, mix it with the powdered sugar, orange zest, vanilla and lemon extract.
• Next, fold in the mini chocolate chips and then transfer this mixture to a piping bag that is fitted with a piping tip. Make sure the hole in the tip is large enough to pass a mini chip because otherwise it may get clogged.
• Pipe the filling into the cannoli shells.

FOR THE ESPRESSO CHOCOLATE:

• In a medium bowl, set over a pot with simmering water; melt the chocolate with the prepared espresso (1 tablespoon + 1/4 cup boiling water) and the coconut oil until smooth. The simmering water shouldn’t touch the bottom of the bowl.
• Dip the ends of each side of the cannoli shells into the espresso chocolate. Then place onto a parchment lined baking sheet and pop them into your fridge. This will harden the chocolate, creating a shell.
• Then allow this mixture to cool and set up a bit before dipping the cannoli shells.