Cone-Oli

Name: Cone-Oli
Ingredients: 1 1/4 cups ricotta cheese; 1/4 cup cream cheese, at room temperature; 1/3 cup confectioners' sugar, plus more for dusting; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 teaspoon orange zest, finely grated; 1/3 cup bittersweet chocolate, finely chopped; 6 sugar ice cream cones; 2 tablespoons pistachios, finely chopped

9 ingredients

6 steps

Ingredients

1 1/4 cups ricotta cheese
1/4 cup cream cheese, at room temperature
1/3 cup confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon orange zest, finely grated
1/3 cup bittersweet chocolate, finely chopped
6 sugar ice cream cones
2 tablespoons pistachios, finely chopped

Directions

1

Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
2

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.
3

Cover and refrigerate until thick and cold, at least 1 hour.
4

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.
5

Dust the cones with confectioners' sugar.
6

You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.