Ingredients
15ozwhole milk ricotta(1 container)
10sugar cones
4ozsemi-sweet chocolatechopped (optional)
½cupheavy cream
⅔cuppowdered sugar
½tspvanilla extract
⅛tspground cinnamon
½cupchocolate chipsmini and semi-sweet, plus more for garnish
Pistachioschopped and unsalted, for garnish (optional)
Raspberriesfresh, chopped and unsalted, for garnish (optional)
Preparation
Strain ricotta overnight.
If dipping cones in chocolate, melt 4 oz of chocolate in a small microwave-safe bowl in microwave in 20 second intervals on 50 percent power, stirring between intervals until melted and smooth.
Dip cones in chocolate, let excess run off then transfer to cups or parchment paper to set.
Pour heavy cream into a medium-sized mixing bowl. Using an electric hand mixer whip until stiff peaks form.
In a separate mixing bowl, combine strained ricotta, powdered sugar, vanilla, and cinnamon. Whip to blend well.
Fold whipped cream and chocolate chips into ricotta mixture. Transfer to a piping bag and pipe mixture into cones.
Garnish with chocolate chips, pistachios, and raspberries if desired. Serve immediately after adding filling. Enjoy!
