Chocolate-Pistachio Cannoli (Food Network Kitchens) |
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Prep Time: 68 Minutes Cook Time: 2 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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:
1. 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.
2. 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.
3. Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioners' sugar before serving.
4. Photograph by Tina Rupp
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