Italian Style Pistachio Cannoli

Instructions

1. 1

   Place the ricotta cheese in a fine mesh strainer or cheesecloth and let it drain for at least 30 minutes to remove excess moisture.

2. 2

   In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and orange zest. Mix until smooth and creamy.

3. 3

   Gently fold in half of the chopped pistachios into the ricotta mixture.

4. 4

   Melt the dark chocolate in a microwave or double boiler until smooth.

5. 5

   Dip the ends of each cannoli shell into the melted dark chocolate, then immediately dip into the remaining chopped pistachios. Place the shells on a parchment-lined tray and let the chocolate set.

6. 6

   Fill a piping bag with the ricotta mixture and pipe the filling into both ends of each cannoli shell until full.

7. 7

   Optionally, sprinkle extra pistachios on the exposed filling for garnish.

8. 8

   Serve immediately for best texture, or refrigerate for up to 2 hours before serving.