Chocolate Cannoli

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp.
3. 3
   Pull from oven, cool and finely chop.
4. 4
   Place chopped pistachios in a bowl.
5. 5
   In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak.
6. 6
   In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar.
7. 7
   Gently fold the whipped cream mixture into the ricotta.
8. 8
   When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip.
9. 9
   Fill the cannoli shells from each end.
10. 10
    Blend the remaining chopped chocolate and pistachios on a plate.
11. 11
    To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
12. 12
    Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.