Cannoli Cones

Step 1

Set a mesh strainer over a medium bowl. Line the inside of the strainer with a cheese cloth, making sure excess cloth hangs over the sides of the strainer. Add ricotta cheese to the cheesecloth and cover with the excess cloth to prevent the cheese from getting crusty. Refrigerate for 8 hours to drain the excess water from the ricotta cheese.

Step 2

While the cheese is draining, you can prepare the cones. Melt the 4 ounces of semi sweet chocolate in the microwave in 30-second intervals. Dip the tops of the cones into the chocolate and gently tap off the excess. Place on a baking sheet lined with parchment paper to dry and harden.

Step 3

30 minutes before you use the cheese, place the bowl of a stand mixer and the whisk attachment in the freezer so it gets extra cold.

Step 4

Once the cheese is ready and the bowl is chilled, add the cheese, heavy cream, powdered sugar, and vanilla extract to the bowl. Beat on low to combine. Then, raise the speed to medium high and beat until the mixture is nice and thick, about 3 minutes. Be careful not to overmix or the mixture will break and get gloopy.

Step 5

Add 1/2 cup of mini chocolate chips to the mixture and fold in. Fill pastry bag (without a piping tip) with ricotta mixture. Cut about 1 1/2 inches off the top of the bag. Fill the sugar cones with cannoli cream. Dip into mini chocolate chips or chopped pistachios. Serve immediately.