Chocolate-Pistachio Cannoli

• 1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)
• 1/4 cup finely chopped pistachios
• 12 mini cannoli shells
• 1 cup fresh ricotta
• 1/2 cup confectioners' sugar, plus more for dusting
• 1 teaspoon grated tangerine or orange zest
• 1 tablespoon fresh tangerine or orange juice
• Pinch of ground cinnamon
• 2 tablespoons heavy cream

1. Put the chocolate in a microwave-safe bowl.
2. Microwave about 2 minutes, stirring every 30 seconds, until melted.
3. Put the pistachios in another bowl.
4. Dip both ends of each cannoli shell in the chocolate, then into the pistachios.
5. Arrange on a baking sheet and refrigerate.
6. Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes.
7. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes.
8. Cover and refrigerate at least 30 minutes.
9. Transfer the filling to a pastry bag and pipe into the prepared shells from both ends.
10. Dust with confectioners' sugar before serving.
11. Photograph by Tina Rupp

semisweet chocolate, pistachios, cannoli shells, fresh ricotta, sugar, orange zest, fresh tangerine, ground cinnamon, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chocolate-pistachio-cannoli-recipe.html (may not work)