Chocolate Cannoli with Ricotta & Pistachios
Chocolate cannoli are impossible to resist! A sweet fried crispy dough dipped in dark chocolate and filled with the most fresh citrusy ricotta cheese, bits of dark chocolate and pistachios. The most famous Sicilian dessert in the world!
Cannolo shells - 4 Ricotta fresh and well-drained - 14oz (400gr) sugar - 9oz 150gr orange zest - ½ tbsp pure vanilla extract - ½ tsp pistachios finely crushed - 2-3 tbsp good quality dark chocolate 70% or favorite, chopped - 3.5 oz (100gr)
In a food processor or by hand, mix together ricotta, sugar, vanilla and orange zest, on low-speed. Beat the cheese mixture until you reach a creamy combined texture. Refrigerate for 15 mins.
Meanwhile, microwave the ¾ of the chopped chocolate until fully melted, stirring every 30 secs, on med-low power. Mix in the remaining chocolate and stir until combined.
Place the cannolo shells on a small tray covered with parchment. Brush them with the melted chocolate, until fully covered. Sprinkle with pistachios and cool until set.
Transfer the ricotta cream into a piping bag. Fill each chocolate cannolo shell with the cream and serve immediately.