Cannoli

Directions

1. For filling, in a medium bowl, stir together ricotta cheese, powdered sugar, and vanilla until almost smooth.

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Stir in 1 ounce bittersweet chocolate.

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Cover and chill up to 6 hours.

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2. Meanwhile, in a small saucepan, heat and stir 4 ounces bittersweet chocolate and the shortening over low heat until melted.

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Remove from heat.

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Transfer to a small bowl.

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Dip both ends of the cannoli shells in chocolate, letting excess drip off.

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Sprinkle chocolate ends with pistachio nuts. Place on a wire rack placed over waxed paper to dry (about 45 minutes).

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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.

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Fold into the ricotta mixture.

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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).

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Pipe filling into shells.

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Cover and chill up to 2 hours.

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Makes 12 servings.

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Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup unsweetened cocoa powder in with the ricotta cheese.

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