Brandy Snap Cannoli

Makes ------about 2 dozen

1/2 ---------------------cup butter , cubed

1/2 ---------------------cup sugar

3 ------------------------tablespoons molasses

1 ------------------------teaspoon ground ginger

1/4 ---------------------teaspoon salt

1 ------------------------cup all-purpose flour

2 ------------------------tablespoons brandy

FILLING :

1 - 1/2 ------------------cups ricotta cheese

3 ------------------------tablespoons grated orange peel

3 ------------------------tablespoons sugar , divided

1 -1/2 ------------------cups minature semi-sweet chocolate chips , divided

1 -1/2 ------------------cups heavy whipping cream

1) In a small saucepan , combine the first 5 ingredients . Cook and stir over medium heat until butter is melted . Remove from heat . Stir in flour and brandy ; keep warm .

2) Drop tablespoons of batter onto a parchment paper-lined or well-greased baking sheet ; spread each into a 4-inch circle . Bake at 350* for 5-6 minutes or until edges begin to brown . Cool for about 1 minute or just until cookie starts to firm .

3) Working quickly , loosen each cookie and curl around a metal cannoli tube to shape . Remove cookies from tubes ; cool on wire racks .

4) For FILLING : In a large bowl , combine the ricotta , orange peel and 1 teaspoon sugar ; stir in 1/2-cup chocolate chips . In a small bowl , beat cream on medium speed until solf peaks form . Gradually add remaining sugar , beating on high yntil stiff peaks form . Fold into ricotta mixture . Chill until serving .

5) Just before serving , pipe filling into cannoli shells . Dip ends in remaining chocolate chips .

TIP : This recipe combines two classics --- brandy snaps and cannoli . You can assemble and chill them up to an hour before serving .