Cannoli Cones

I’m a pretty big fan of cannoli, but have never gotten around to frying the shells. This is a pretty clever way to just avoid the issue completely.

Ingredients:

  • 24 oz whole milk ricotta
  • 3/4 cup sifted powdered sugar
  • 1 cup chocolate chips
  • 1 box of 12 ice cream cones
  • sprinkles

The night before, put the ricotta in a strainer lined with paper towel (or, ideally, cheesecloth). Cover with saran wrap. Change the paper towel 2 or 3 times over the night/following day, squeezing gently to remove excess liquid.

When ready to eat, melt the chocolate in a double boiler or carefully in the microwave. Pour a spoonful of chocolate in the cone, rotate to spread evenly, then turn open-side-down and dip the bottom edge of the cone in the chocolate. Let most of the chocolate run out of the middle of the cone, and shake off the excess.

Pour some sprinkles on the outside lip of chocolate.

Set aside on parchment or wax paper until the chocolate sets.

Mix together the ricotta and powdered sugar.

Transfer to a large ziplock and cut off a tip of the corner. Pipe into the prepared cones and enjoy!

I think mini chocolate chips in the filling would be a good addition, but otherwise these were pretty fun and delicious!

Cannoli Cones

Adapted slightly from Cookies and Cups.

  • 24 oz whole milk ricotta
  • 3/4 cup sifted powdered sugar
  • 1 cup chocolate chips
  • 1 box of 12 ice cream cones
  • sprinkles

The night before, put the ricotta in a strainer lined with paper towel or cheesecloth. Cover with saran wrap. Change the paper towel 2 or 3 times over the night/following day, squeezing gently to remove excess liquid.

When ready to eat, melt the chocolate in a double boiler or carefully in the microwave. Pour a spoonful of chocolate in the cone, rotate to spread evenly, then turn open-side-down and dip the bottom edge of the cone in the chocolate. Let most of the chocolate run out of the middle of the cone, and shake off the excess.

Pour sprinkles on the outside lip of chocolate. Set aside on parchment or wax paper until the chocolate sets.

Mix together the ricotta and powdered sugar. Transfer to a large ziplock and cut off a tip of the corner. Pipe into the prepared cones and enjoy!

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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