Name: Chocolate-Pistachio Cannoli
Prep time: P0Y0M0DT1H8M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 mini cannoli
Cuisine: italian
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.