15 ounce carton ricotta cheese
3/4 c powdered sugar
1 t vanilla
1 ounce semisweet chocolate (grated)
4 ounces semisweet chocolate (chopped)
1 T shortening
12 – 14 cannoli shells
3/4 c finely chopped pistachio nuts
1 c whipping cream
In a bowl, stir together cheese, powdered sugar, and vanilla until almost smooth. Stir in 1 ounce chocolate. Cover and chill up to 6 hours.
In a small saucepan, melt 4 ounces chocolate and shortening over low heat until smooth. Remove from heat. Dip both ends of the cannoli shells in chocolate, letting excess drip off. Sprinkle pistachio nuts over chocolate. Place on a wire rack placed over waxed paper to dry.
In a medium bowl, beat whipping cream at medium speed until stiff peaks form. Fold into the ricotta mixture. Spoon filling into a decorating bag fitted with a large open star tip. Pipe filling into shells. Cover and chill up to 2 hours.
