Cone-Oli

1. 1

   Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

2. 2

   Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.

3. 3

   Cover and refrigerate until thick and cold, at least 1 hour.

4. 4

   Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.

5. 5

   Dust the cones with confectioners' sugar.

6. 6

   You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.