1/3 Photos of Cone-Oli
5 hrs 50 mins
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.
My Private Note
Units: US | Metric
- 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
- 1Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
- 2Transfer 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.
- 3Cover and refrigerate until thick and cold, at least 1 hour.
- 4Transfer 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.
- 5Dust the cones with confectioners' sugar.
- 6You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.
Browse Our Top Dessert Recipes
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: