Chocolate Dipped Cannoli

Directions

1. 1
   In a large bowl, whip together amaretto, cinnamon, heavy cream and confectioners' sugar until soft peaks form.
2. 2
   In a medium bowl, combine the pistachios and ricotta and stir in half of the whipped cream.
3. 3
   Gently fold in the remaining whipped cream.
4. 4
   Fill a pastry bag with no tip with the mixture to fill the cannoli shells.
5. 5
   Dip the tips of the cannoli into the melted chocolate.
6. 6
   Place the sheet tray in the refrigerator for 2 hours or until filling and chocolate is set.