Ingredients
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1 1/4 cricotta cheese
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1/4 ccream cheese, room temperature
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1/3 cconfectioners' sugar, plus more for dusting
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1 tspvanilla extract
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1/4 tspalmond extract
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1 tsporange zest, finely grated
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1/3 csemi-sweet chocolate, finely chopped (2 ounces)
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6sugar cones
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2 Tbsppistachio nuts, finely chopped
How to Make BOB'S "CONE-OLI"
- Put the ricotta in a fine-mesh seive set over a bowl. Refridgerate 30 minutes to drain.
- Transfer the ricotta to a large bowl. Add the cream cheese, confectioner's sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refridgerate until thick and cold, at lease 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 confectioner's sugar.
