• Using an electric mixer or a large mixing bowl and spoon, add the ricotta cheese, sugar, orange zest, and vanilla extract. Mix well to make sure sugar is thoroughly mixed.
• Fold in the chocolate chips and mix together using a spatula or spoon. Cover and set aside.
• Take the remaining 6 tablespoons of chocolate chips and melt by placing in a microwave for 30 seconds at a time and then stirring after each time.
• Take each cone and dip it in the melted chocolate to coat the rim.
• Fill each ice cream cone bottom with melted chocolate (like the Nutty Buddy cones you buy at the store).
• There are two methods to fill each of the cones with cannoli. One method is to use an ice cream scoop. Fill the cone with cannoli using the scooper or a spoon and then use the ice cream scooper for the very top layer to get that ice cream cone look. The second method is to use a frosting piping bag and fill it using your favorite piping tip.
• Place extra chocolate chips on top. (optional, but makes them look much better)
• For presentation you can use an ice cream cone holder or glasses filled with chocolate chips (or rice, or coffee beans) or two in a glass.

Instructions for the vegan ricotta

• Take the three 32-ounce containers of plain soy milk and place in a large pot.
• Bring soy milk to almost a boil and remove from the heat
• Add the vinegar or the lemon juice and stir well then let sit for at least 10 minutes or longer to curdle (you can place in refrigerator for a few hours or even better - overnight to get the maximum curdle). 
• Using a large pot place with a colander in it and place a cheesecloth or thin linen inside the colander. Pour the curdled soy mixture into the cheese cloth slowly until empty. 
• Optional: Place a dish on top of the cheese cloth to help squeeze out all of the liquid.
• Let the liquid drain for at least an hour (or place in the refrigerator overnight).
• Squeeze out remaining liquid from cheese cloth and remove the pulp and place in a separate bowl. 
• Use desired amount of “vegan ricotta” for the cannoli (24 ounces) and place the remaining amount in the refrigerator for up to 2-3 days.