Ingredients
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1 1/4 cups ricotta cheese
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1/4 cup cream cheese, at room temperature
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1/3 cup confectioners' sugar, plus more for dusting
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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1 teaspoon orange zest, finely grated
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1/3 cup bittersweet chocolate, finely chopped
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6 sugar ice cream cones
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2 tablespoons pistachios, finely chopped
Instructions
- Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
- Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
- Cover and refrigerate until thick and cold, at least 1 hour.
- Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
- Dust the cones with confectioners' sugar.
- You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.