Cannoli’s Dipped in Chocolate and Pistachios
Ingredients:
- amaretto - 3 T
- cinnamon - 1 tsp
- heavy cream - 2/3 cup
- powdered sugar - 1/3 cup
- chopped unsalted pistachios - 1/4 cup
- ricotta cheese - 1 cup
- prepared cannoli shells - 12
- chocolate, melted - 1/2 cup
Instructions:
In a bowl, whip together amaretto, cinnamon, heavy cream and powdered sugar until soft peaks form.
In a second bowl, combine pistachios, ricotta and stir in half of the whipped cream mixture. Gently fold in remaining whipped cream. Fill a pastry bag with the whipped cream mixture and fill the cannoli shells. Dip the tips of the cannoli into the melted chocolate. If desired, sprinkle additional fine chopped pistachios on chocolate. Place in the refrigerator for at least 2 hours or until filling and chocolate is set.
