1 15-ounce carton ricotta cheese
3/4 cup powdered sugar
1 teaspoon vanilla
1 ounce bittersweet or semisweet chocolate, grated
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon shortening
12 to 14 purchased cannoli shells
3/4 cup finely chopped pistachio nuts
1 cup whipping cream
1. For filling, in a medium bowl, stir together ricotta cheese, powdered sugar, and vanilla until almost smooth.
Stir in 1 ounce bittersweet chocolate.
Cover and chill up to 6 hours.
2. Meanwhile, in a small saucepan, heat and stir 4 ounces bittersweet chocolate and the shortening over low heat until melted.
Remove from heat.
Transfer to a small bowl.
Dip both ends of the cannoli shells in chocolate, letting excess drip off.
Sprinkle chocolate ends with pistachio nuts. Place on a wire rack placed over waxed paper to dry (about 45 minutes).
3. When chocolate is dry, in a medium bowl, beat whipping cream at medium speed of an electric mixer or with a wire whisk until stiff peaks form.
Fold into the ricotta mixture.
Spoon filling into a decorating bag fitted with a large round or open star tip (or spoon into a resealable plastic bag; seal bag. Snip off a small corner of the bag).
Pipe filling into shells.
Cover and chill up to 2 hours.
Makes 12 servings.
Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup unsweetened cocoa powder in with the ricotta cheese.
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i like your idea of adding nuts to it and not having to leave it overnight to harder before putting them in the shells.