Cannoli Name: patti osteen Base: retired Recipe: Cannoli 1-15-ounce carton ricotta cheese, 3/4-cup powdered sugar, 1-teaspoon vanilla, 1-ounce bittersweet or semisweet chocolate, grated, 4-ounces bittersweet or semisweet chocolate, chopped, 1-tablespoon shortening, 12 to 14-store bought cannoli shells, 3/4-cup finely chopped pistachio nuts, 1-cup whipping cream, Directions 1. For filling, stir together ricotta cheese, powdered sugar, and vanilla until almost smooth. Stir in 1 ounce bittersweet chocolate. Cover and chill up to 6 hours. In a small saucepan, heat and stir 4 ounces bittersweet chocolate and the shortening over low heat until melted. Remove from heat. Pour in a small bowl. Dip both ends of the cannoli shells in chocolate, letting excess drip off. Sprinkle chocolate ends with pistachio nuts. Place on a wire rack placed over waxed paper to dry (about 45 minutes). 3. When chocolate is dry, in a medium bowl, beat whipping cream at medium speed of an electric mixer or with a wire whisk until stiff peaks form. Fold into the ricotta mixture. spoon into a resealable plastic bag; seal bag. Snip off a small corner of the bag). Squeeze filling into shells. Cover and chill up to 2 hours.You can also and for a more decorate look use a pastry bag with a star tip. Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup unsweetened cocoa powder in with the ricotta cheese.