Chocolate-Pistachio Cannoli
- Level: Easy
- Yield: 12 mini cannoli
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 745
- Total Fat
- 47
- Saturated Fat
- 9
- Carbohydrates
- 71
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 14
- Sodium
- 837
- Total: 1 hr 10 min
- Prep: 1 hr 8 min
- Cook: 2 min
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.