Ingredients
1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)
1/4 cup finely chopped pistachios
12 mini cannoli shells
1 cup fresh ricotta
1/2 cup confectioners' sugar, plus more for dusting
1 teaspoon grated tangerine or orange zest
1 tablespoon fresh tangerine or orange juice
Pinch of ground cinnamon
2 tablespoons heavy cream
Directions
Put the chocolate in a microwave-secure bowl. Microwave about 2 minutes, stirring each 30 seconds, till melted. Put the pistachios in some other bowl. Dip both ends of every cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate.
Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer till fluffy, about 10 mins. Add the heavy cream and hold to overcome until creamy, 1 to two extra mins. Cover and refrigerate as a minimum half-hour.
Transfer the filling to a pastry bag and pipe into the organized shells from both ends. Dust with confectioners' sugar before serving.
