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  • Prep Time


  • Total Time


  • Servings



  • cups ricotta cheese

  • ¼

    cup cream cheese, at room temp

  • cup confectioner's sugar, plus more for dusting

  • 1

    tsp vanilla extract

  • ¼

    tsp almond extract

  • 1

    tsp finely grated orange zest

  • cup finely chopped bittersweet or semi sweet chocolate

  • 6

    sugar cones

  • 2

    Tbs finely chopped pistachios


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, 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. Cover and refrigerate until thick and cold, at least one hour. 3. Transfer the ricotta mixture into 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. Dust the cones with sugar.


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