Cone-Oli

Recipe by Chef PotPie
READY IN: 5hrs 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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