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    You are in: Home / Recipes / Cone-Oli Recipe
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    Cone-Oli. Photo by Muffin Goddess

    1/3 Photos of Cone-Oli

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 50 mins

    50 mins

    5 hrs

    Chef PotPie's Note:

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

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    Serves: 6



    Units: US | Metric


    1. 1
      Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
    2. 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. 3
      Cover and refrigerate until thick and cold, at least 1 hour.
    4. 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. 5
      Dust the cones with confectioners' sugar.
    6. 6
      You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.

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    Ratings & Reviews:

    • on June 10, 2011


      I wasn't sure what to expect since I don't recall ever having eaten a real cannoli, but these were very good. I used Creamy Ricotta Cheese (Homemade) instead of storebought ricotta, and I used light cream cheese. I omitted the pistachios (didn't have any, and don't really care for them anyhow). I did notice that the filled cones softened up by the time I finished taking a couple of photos, but I might not have drained my ricotta enough. No matter, though -- they weren't soggy, just not very crispy anymore. Now I'd like to try these with chocolate-dipped cones! Thanks for posting! Made for the Emerald City Shakers for ZWT7

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    • on June 06, 2011


      I love cannoli, and these are a great substitute for the "real" thing! Very easy to make - I omitted the almond flavoring and orange zest and used extra vanilla. I also used Scharfenberger cocoa nibs as my chocolate morsels - yum! Made for ZWT7.

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    • on May 26, 2011


      thank you for posting this recipe, you beat me to it. next time i am going to substitute mini semi sweet morsels for the bittersweet chocolate and increase the ricotta cheese and eliminate the cream cheese.

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    Nutritional Facts for Cone-Oli

    Serving Size: 1 (81 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.5
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 6.3 g
    Cholesterol 36.7 mg
    Sodium 99.4 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 0.4 g
    Sugars 9.8 g
    Protein 7.6 g

    The following items or measurements are not included:

    bittersweet chocolate

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