Photo: Chocolate-Pistachio Cannoli Recipe
Ingredients
- 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
Directions
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
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By apanariella
on April 15, 2012
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Made these for Thanksgiving last year and they were a hit. I'm making them again this weekend. The filling thickened fine for me but I also added Mascarpone cheese (an Italian cream cheese so that made a big difference. If you are going to do this, use equal parts ricotta and mascarpone. It's really good and I think it probably helped with the thickness. Hope this helps!
By morfermc_12903894
Chesterfield, 86
on December 24, 2011
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Delicious
By lolamarie106
on July 06, 2011
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I thought this recipe worked to a tee! The filling wasn't too thin and I didn't have a problem at all piping my cannoli shells. I didn't use the pistachios and I added mini-chocolate chips to the filling.
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