Chocolate Dipped Cannoli

1. 1

   In a large bowl, whip together amaretto, cinnamon, heavy cream and confectioners' sugar until soft peaks form.

2. 2

   In a medium bowl, combine the pistachios and ricotta and stir in half of the whipped cream.

3. 3

   Gently fold in the remaining whipped cream.

4. 4

   Fill a pastry bag with no tip with the mixture to fill the cannoli shells.

5. 5

   Dip the tips of the cannoli into the melted chocolate.

6. 6

   Place the sheet tray in the refrigerator for 2 hours or until filling and chocolate is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.