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Chocolate-dipped Cannoli

From Italian Cooking and Living, October/November 2001

  • 1 cup chocolate chips
  • 12 pre-made mini cannoli shells
  • 8 ounces fresh ricotta (preferably sheep's milk), drained
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pistachios, chopped

Melt chocolate chips. Dip one end of cannoli shells into melted chocolate. Let dry on a metal rack. Beat ricotta, sugar and vanilla extract with a whisk until smooth. Refrigerate until needed. Pipe filling into shells using a pastry bag fitted with a star tip. Dip one end in chopped pistachios. Makes 12

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The Magazine of La Cucina Italiana