Photo: Cone-oli Recipe
Ingredients
- 1 1/4 cups ricotta cheese
- 1/4 cup cream cheese, at room temperature
- 1/3 cup confectioners' sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon finely grated orange zest
- 1/3 cup finely chopped bittersweet or semisweet chocolate (about 2 ounces)
- 6 sugar cones
- 2 tablespoons finely chopped pistachios
Directions
Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.
Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.
Photograph by Lisa Shin
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By llidyoff
on February 15, 2013
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This is a must try recipe. Made this for Valentines' Day. What I like about this recipe is it's so easy and quick. I love to make Canoli shells; however who has the time? I took the advice of some of the other reviewers and coated the inside of the cones with chocolate...Yum! It also worked in preventing the cone from getting soggy. Will make this again for sure!
By diled
on July 11, 2011
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We loved this recipe. It's light and perfect for summer. I didn't fill the cones until just before serving to prevent the cones from getting soggy. I agree that coating the inside of the cone with chocolate is a good idea.
By sherylf60
on June 20, 2011
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Going to make these for the next party, but think I might melt chocolate and coat the inside of the cone before filling. Thinking this will help them stay hard and not get soggy when filled.
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