This recipe was a LOT of work, but I took it on as a challenge and was happy with the results. It is best for a special occasion, and you do have to plan ahead. These are best served freshly made and not as good the next day. I used a very high-quality chocolate, which is important; I don't think it would taste very good with, say, Hershey's. I cheated and made whole-milk ricotta (instead of skim); I also substituted creme fraiche (instead of fromage blanc), which seemed to work just fine.
I don't know how the other reviewer who made the cheese gave it such a high rating. Following the directions exactly I threw TWO batches of a gallon of milk + a quart of buttermilk down the drain because they didn't curdle!! The third time, I added the juice of one lemon to the mixture and the recipe finally worked. Once I got cheese, they were delicious but an element that doesn't work at all negates the good recipe rating!!
I used nonfat already made ricotta and creme fraiche because I could not find fromage blanc. These were good but not fabulous. Maybe need more chocolate chips? I probably won't make them again. I would rather have cheesecake.
These are delicious; however the shells are possibly not worth the time involved, even though they are not too difficult. I will probably go with the more traditional "cookie" shell next time, at least to have something less buttery/greasy. I used homemade ricotta, but fromage blanc is hard to come by, so I used Neufchatel whipped with half-and-half, and I bumped up the amount of chocolate (1.5 ounces? Hello?). I have a dessert decorator for piping, but found that if the filling is left out to soften it can be spooned into the shells by hand, with less fuss and waste. I chilled the cannolis briefly in the freezer before serving, and topped them with whipped cream.