Cone-Oli
- Reviews 3
Ready In: 5 hrs 50 mins
Serves: 6
Yields: 6 cone-olis
Ingredients
- 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
- 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.
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