Chocolate-Pistachio Cannoli

1. 1

   Put the chocolate in a microwave-safe bowl.

2. 2

   Microwave about 2 minutes, stirring every 30 seconds, until melted.

3. 3

   Put the pistachios in another bowl.

4. 4

   Dip both ends of each cannoli shell in the chocolate, then into the pistachios.

5. 5

   Arrange on a baking sheet and refrigerate.

6. 6

   Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes.

7. 7

   Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes.

8. 8

   Cover and refrigerate at least 30 minutes.

9. 9

   Transfer the filling to a pastry bag and pipe into the prepared shells from both ends.

10. 10

    Dust with confectioners' sugar before serving.

11. 11

    Photograph by Tina Rupp

* Per serving · 4 servings · Values may vary.

No additional tips available.