Cannoli Cones
Ingredients
For Cones:- 1 Tbsp. butter
- 6 oz. semi-sweet chocolate morsels or chunks
- 12 waffle or sugar cones
- About 2-3 oz. sprinkles, mini morsels, nuts or candy (for garnishing cones)
- 12 heart-shaped gummies
For Cannoli Cream:
- 16 oz. BelGioioso Whole Milk Ricotta con Latte® cheese
- 8 oz. BelGioioso Mascarpone cheese
- 2 tsp. grated orange peel
- 2 tsp. vanilla
- About 1/2 cup semi-sweet mini morsels
Directions
To make cones: Put 1 Tbsp. butter and about 5 ounces of semi-sweet chocolate chunks or morsels in a heat-proof bowl over a pot of simmering water. Let chocolate melt along the edges, then stir until morsels are gooey and soft, but not completely melted. Remove from heat and continue stirring until completely melted. Let cool for a few minutes before dipping.
Put mini morsels, sprinkles, nuts or small candies in wide shallow bowls. Gently dip the top rim of each cone into the melted chocolate. Allow excess chocolate to drip, shaking gently if necessary. Dip the cone into the desired garnish along the outer rim until coated. Let cool on a rack over parchment-lined tray, or refrigerate tray until chocolate hardens.
To make cannoli cream: Strain Ricotta in a mesh strainer over a bowl for about 2 hours (refrigerated) to remove excess water. With a mixer, whip Ricotta and Mascarpone in a medium bowl. Add orange zest and vanilla and continue to whip until smooth.
Stir in mini chips with a spatula. Put cannoli cream in a piping bag (or plastic freezer bag). You can use a fluted tip or simply cut a 1-inch hole at the tip. Pipe cannoli cream filling into each cone. Sprinkle with garnishes and top with a gummy heart!