Chocolate Cannoli

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp.

3. 3

   Pull from oven, cool and finely chop.

4. 4

   Place chopped pistachios in a bowl.

5. 5

   In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak.

6. 6

   In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar.

7. 7

   Gently fold the whipped cream mixture into the ricotta.

8. 8

   When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip.

9. 9

   Fill the cannoli shells from each end.

10. 10

    Blend the remaining chopped chocolate and pistachios on a plate.

11. 11

    To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.

12. 12

    Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

* Per serving · 4 servings · Values may vary.

No additional tips available.