Cannoli

Directions

1. 1
   For filling: Combine ricotta cheese, powdered sugar, and vanilla; stir in grated chocolate.
2. 2
   Cover; chill 6 hours.
3. 3
   Meanwhile, in a small saucepan, heat and stir the chopped chocolate and the shortening over low heat until melted; remove from heat; transfer to small bowl.
4. 4
   Dip both ends of cannoli shells in chocolate; let excess drip off.
5. 5
   Sprinkle chocolate ends with chopped pistachios.
6. 6
   Arrange on wire rack placed over waxed paper to dry, about 45 minutes.
7. 7
   When chocolate is dry, in a medium bowl, beat whipping cream until stiff peaks form.
8. 8
   Fold into the ricotta cheese mixture.
9. 9
   Spoon filling into a cake decorating bag fitted with a large open star tip or round tip (or spoon into a resealable plastic bag; seal bag and snip off a small corner); pipe filling into shells.
10. 10
    Cover and chill up to 2 hours.