Cannoli Cones

By amt2mf

Ingredients

• 1 pound ricotta cheese
• 10 sugar cones
• 4 ounces dark chocolate, coarsely chopped and melted
• 3 tablespoons finely chopped salted, roasted pistachios
• 1/2 cup confectioners' sugar
• 2 teaspoons Marsala wine
• 1/2 vanilla bean, split and scraped, pod reserved for another use
• 2 tablespoons finely chopped candied orange peel (kalustyans.com)
• 2 tablespoons mini chocolate chips

Details

Servings 10
Preparation time 20mins

Preparation

Step 1

Place ricotta in a fine sieve set over a bowl; cover with plastic wrap. Refrigerate until drained, at least 2 hours or overnight.

Break off a portion of the top of each cone to create a 1 1/2-inch-deep arc on 1 side. Holding each cone at an angle, dip about 1/4 inch of rim into melted chocolate, and immediately sprinkle with pistachios, reserving some for garnish. Transfer to a parchment-lined sheet, broken side up. Refrigerate until set, about 10 minutes.

Mix together ricotta, sugar, wine, and vanilla seeds. Mix in orange peel and chocolate chips.

Transfer ricotta filling to a pastry bag fitted with a large open-star tip. Pipe filling into cones. Sprinkle with reserved pistachios. Serve immediately.