Tips:

– No need to grease the molds before wrapping the dough, just don’t tighten too much, after frying, when still warm, with a slight pressure on the mold, the dough will come off easily.
– Refrigerating the ricotta with sugar allows it to lose all excess whey.
– Instead of chocolate chips, you can use finely chopped dark chocolate.
– As mentioned, the shells can be prepared in advance and stored in a tin box, and the filling can stay in the fridge for up to 3 days.

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