Recipe by Chef PotPie
Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011. Cooking time is chilling time.
Top Review by Muffin Goddess
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 Recipe#329890 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
- 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
Directions See How It's Made
- Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
- 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.
- Cover and refrigerate until thick and cold, at least 1 hour.
- 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.
- Dust the cones with confectioners' sugar.
- You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.