Cone-Oli

By ctozzi

Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011. Cooking time is chilling time.

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 orange zest , finely grated
• 1 ⁄3; cup bittersweet chocolate , finely chopped
• 6 sugar ice cream cones
• 2 tablespoons pistachios , finely chopped

Preparation

Step 1

1 Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

2 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 Tbsp chopped chocolate.

3 Cover and refrigerate until thick and cold, at least 1 hour.

4 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.

5 Dust the cones with confectioners' sugar.

6 You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.