Chocolate-Dipped Mocha Cannoli

• 2 packages (10 Oz. Size) Chocolate Melting Wafers, Candy Melts, Or Almond Bark
• 6 Cannoli Shells
• 1/4 cups Powdered Sugar
• 1 Orange, Zest Only
• 2 Tablespoons Unsweetened Cocoa Powder
• 15 ounces, weight Whole Milk Ricotta
• 1/3 cups Cream
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Instant Espresso Powder
• Chocolate Crispearls Or Mini Chocolate Chips

1. Melt the chocolate wafers as instructed on the package. Pour into a tall, narrow container.
2. Use tongs to dip the shells into the melted chocolate, one half at a time. Let the excess drip off, then place on a waxed paper-lined cookie sheet. Refrigerate to set.
3. Meanwhile, process powdered sugar, orange zest, and cocoa in a food processor until combined. Add the ricotta and process again until smooth.
4. Beat the cream with the whisk attachment until stiff peaks form. In a small bowl, stir together the vanilla and espresso powder. Add that mixture and the ricotta mixture to the whipped cream. Fold until completely combined.
5. Spoon the mixture into a large piping bag fitted with a star tip, such as a Wilton 1M. Pipe the mixture on each side, from the middle out. Sprinkle with chocolate crispearls or mini chips. Refrigerate for at least 30 minutes before serving, up to 1 day. (They're still edible after one day, but the chocolate filling doesn't look as fresh.)

chocolate melting wafers, shells, ubc, orange, cocoa, milk, cream, vanilla, espresso powder, chocolate crispearls

Taken from tastykitchen.com/recipes/desserts/chocolate-dipped-mocha-cannoli/ (may not work)