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

Photo: Chocolate-Pistachio Cannoli Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By apanariella
on April 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious
By lolamarie106
on July 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 7 reviews