Directions:
- For filling: Combine ricotta cheese, powdered sugar, and vanilla; stir in grated chocolate. Cover; chill 6 hours.
- Meanwhile, in a small saucepan, heat and stir the chopped chocolate and the shortening over low heat until melted; remove from heat; transfer to small bowl.
- Dip both ends of cannoli shells in chocolate; let excess drip off.
- Sprinkle chocolate ends with chopped pistachios.
- Arrange on wire rack placed over waxed paper to dry, about 45 minutes.
- When chocolate is dry, in a medium bowl, beat whipping cream until stiff peaks form.
- Fold into the ricotta cheese mixture.
- Spoon filling into a cake decorating bag fitted with a large open star tip or round tip (or spoon into a resealable plastic bag; seal bag and snip off a small corner); pipe filling into shells.
- Cover and chill up to 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.47 Kcal (1174 kJ) | ||
| Calories from fat | 141.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 24% | |
|---|---|---|---|
| Cholesterol | 14.31mg | 5% | |
| Sodium | 230.66mg | 10% | |
| Potassium | 492.54mg | 10% | |
| Total Carbs | 33.26g | 11% | |
| Sugars | 21.76g | 87% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 422.67 Kcal (1770 kJ) | ||
| Calories from fat | 213.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.77g | 24% | |
|---|---|---|---|
| Cholesterol | 21.57mg | 5% | |
| Sodium | 347.6mg | 10% | |
| Potassium | 742.26mg | 10% | |
| Total Carbs | 50.13g | 11% | |
| Sugars | 32.8g | 87% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 4.7g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 53.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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