Pour the whipping cream into a large mixing bowl. Start whisking by hand. Slow to start at first and then pick up the speed as the cream begins to thicken. Whisk until you have a nice, thick creamy texture.
Transfer the cream to a small bowl and set aside. In the same large mixing bowl, add the strained ricotta cheese, powdered sugar and vanilla extract. Using the electronic mixer, start mixing until it's all mixed together.
Once mixed, add the whipped cream and the chocolate chips. Mix by hand until thoroughly combined.
Add the cream to a pastry bag or gallon-sized plastic bag (with the corner tip cut).