Food Network Magazine - (12)December 2020

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MINI CHOCOLATE-

PISTACHIO CANNOLI

ACTIVE: 40 min l TOTAL: 1 hr 10 min

MAKES: 12

¼ cup chopped semisweet

chocolate (about 1½ ounces)

¼ cup finely chopped pistachios

12 mini cannoli shells

1 cup ricotta cheese

½ 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

1. Put the chopped chocolate in a
   microwave-safe bowl. Microwave in
   30-second intervals, stirring, until
   melted. Put the pistachios in another
   bowl. Dip both ends of each cannoli
   shell in the chocolate, then in the
   pistachios. Arrange on a baking sheet
   and refrigerate until ready to fill.


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 beat until
   creamy, 1 to 2 more minutes. Cover
   and refrigerate at least 30 minutes
   or overnight.


3. Transfer the ricotta filling to a
   pastry bag fitted with a star tip
   (or use a resealable plastic bag and
   snip a corner). Pipe into the prepared
   shells from both ends. Dust with
   confectioners’ sugar before serving.

TINA RUPP.

28 FOOD NETWORK MAGAZINE

PRESENTED BY

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8ELGIOIOSO