Preparation Steps

• Freeze your cake: If your store-bought pound cake isn’t already frozen, pop it in the freezer.
• Heat cream: Pour 1 cup of heavy whipping cream into a microwave-safe bowl. Heat on high for 90 seconds until warm.
• Submerge chocolate chips: Add 1 cup of mini chocolate chips to the heated cream, ensuring they are fully submerged.
• Stir until smooth: Let the mixture sit for two minutes, then stir gently until smooth.
• Whisk filling: In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla. Whisk until smooth.
• Beat cream: In a separate bowl, beat the remaining 1 cup of heavy whipping cream until it reaches stiff peaks.
• Fold in cream: Gently fold half of the whipped cream into the ricotta mixture, then fold in the remaining whipped cream.
• Cut the cake: Remove the frozen pound cake from the freezer and slice it into ¼ inch pieces using a serrated knife.
• Layer in a pan: Lay some cake pieces in a deep 8 x 8 inch pan, covering the bottom completely.
• Spread filling: Spread half of the creamy cannoli filling evenly over the bottom layer of cake.
• Repeat the process: Add the remaining filling on top of the second layer of cake, and finish with one more layer.
• Pour ganache: Retrieve the chilled ganache from the fridge, stir until smooth, then pour over the top of the cake.
• Chill the cake: Place the pan in the refrigerator for at least three hours, or overnight if you can wait!