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