Cannoli

1. 1

   For filling: Combine ricotta cheese, powdered sugar, and vanilla; stir in grated chocolate.

2. 2

   Cover; chill 6 hours.

3. 3

   Meanwhile, in a small saucepan, heat and stir the chopped chocolate and the shortening over low heat until melted; remove from heat; transfer to small bowl.

4. 4

   Dip both ends of cannoli shells in chocolate; let excess drip off.

5. 5

   Sprinkle chocolate ends with chopped pistachios.

6. 6

   Arrange on wire rack placed over waxed paper to dry, about 45 minutes.

7. 7

   When chocolate is dry, in a medium bowl, beat whipping cream until stiff peaks form.

8. 8

   Fold into the ricotta cheese mixture.

9. 9

   Spoon filling into a cake decorating bag fitted with a large open star tip or round tip (or spoon into a resealable plastic bag; seal bag and snip off a small corner); pipe filling into shells.

10. 10

    Cover and chill up to 2 hours.

No additional tips available.