Chocolate-Pistachio Cannoli

  • Yield : 12 mini cannoli
  • Prep Time : 8m
  • Cook Time : 2m
  • Ready In : 10m
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  • 1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)
  • 1/4 cup finely chopped pistachios
  • 12 mini cannoli shells
  • 1 cup fresh ricotta
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 1 teaspoon grated tangerine or orange zest
  • 1 tablespoon fresh tangerine or orange juice
  • Pinch of ground cinnamon
  • 2 tablespoons heavy cream


Step 1

Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate.

Step 2

Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes.

Step 3

Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioners' sugar before serving.

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