Cannoli

• 1 (15 ounce) carton ricotta cheese
• 34 cup powdered sugar
• 1 teaspoon vanilla
• 1 ounce bittersweet chocolate or 1 ounce semisweet chocolate, grated
• 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped
• 1 tablespoon shortening
• 12 cannoli shells
• 34 pistachios, finely chopped
• 1 cup whipping cream

1. For filling: Combine ricotta cheese, powdered sugar, and vanilla; stir in grated chocolate.
2. Cover; chill 6 hours.
3. Meanwhile, in a small saucepan, heat and stir the chopped chocolate and the shortening over low heat until melted; remove from heat; transfer to small bowl.
4. Dip both ends of cannoli shells in chocolate; let excess drip off.
5. Sprinkle chocolate ends with chopped pistachios.
6. Arrange on wire rack placed over waxed paper to dry, about 45 minutes.
7. When chocolate is dry, in a medium bowl, beat whipping cream until stiff peaks form.
8. Fold into the ricotta cheese mixture.
9. Spoon filling into a cake decorating bag fitted with a large open star tip or round tip (or spoon into a resealable plastic bag; seal bag and snip off a small corner); pipe filling into shells.
10. Cover and chill up to 2 hours.

ricotta cheese, powdered sugar, vanilla, bittersweet chocolate, bittersweet chocolate, shortening, cannoli shells, pistachios, whipping cream

Taken from www.food.com/recipe/cannoli-232782 (may not work)