Cannoli Cones

Ingredients

• 1 container whole milk ricotta
• 10 sugar cones
• 4 oz. semi-sweet chocolate, chopped, optional
• 1/2 cup heavy cream
• 2/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1/2 cup mini semi-sweet chocolate chips, plus more for garnish
• Chopped unsalted pistachios and fresh raspberries, for garnish, optional

Directions

1. Strain the ricotta overnight. If you want chocolate-dipped cones, place 4 oz. chocolate in a small microwave-safe bowl and heat it in the microwave in 20 second bursts at 50% power, stirring after each burst, until the chocolate is melted and smooth.
2. Dip the cones into the melted chocolate, allowing the extra chocolate to drip back into the bowl, then stand them in cups or place them on parchment paper so the coating can firm up. To speed things along, refrigerate them for about 10 minutes.
3. Add the heavy cream to a medium mixing bowl. Beat it with an electric hand mixer until it holds stiff peaks.
4. In another mixing bowl, add the strained ricotta, powdered sugar, vanilla and cinnamon. Beat until the mixture is well combined and smooth.
5. Fold the whipped cream and chocolate chips into the ricotta mixture. Spoon the filling into a piping bag, then pipe it into the cones.
6. Finish with chocolate chips, pistachios and raspberries, if you’d like. Serve as soon as the cones are filled.