Chocolate-Pistachio Cannoli

By beltranm

Inactive Prep
--
Cook
2 min
Total:
1 hr 10 min

Yield:

12 mini cannoli

Photograph by Tina Rupp

Ingredients

• 1/4 * 1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)
• 1/4 * 1/4 cup finely chopped pistachios
• 12 * 12 mini cannoli shells
• 1 * 1 cup fresh ricotta
• 1/2 * 1/2 cup confectioners' sugar, plus more for dusting
• 1 * 1 teaspoon grated tangerine or orange zest
• 1 * 1 tablespoon fresh tangerine or orange juice
• * Pinch of ground cinnamon
• 2 * 2 tablespoons heavy cream

Details

Adapted from foodnetwork.com

Preparation

Step 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.

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.