Cone-olis

Mass Appeal

We simplified a favorite Italian dessert! Nancy Parent, owner of Tiers of Joy, showed us how to make Cone-olis.

Cone-olis

Tools needed
–    Large bowl
–    Fine-mesh sieve
–    Medium bowl
–    Mixer
–    Resealable plastic bag
–    Spatula
–    Knife
–    Small spatula (icing spatula) or a butter knife 

Ingredients
–    6 sugar ice cream cones
–    1/3 cup semisweet chocolate, melted
–    1/3 cup semisweet chocolate, finely chopped OR mini chocolate chips
–    1 ¼ cup ricotta cheese
–    ¼ cup cream cheese at room temperature
–    1/3 cup confectioner’s sugar (plus more for dusting the cones when finished)
–    1 tsp orange zest
–    1 tsp vanilla 
–    ¼ tsp almond extract 
–    2 TBLS finely chopped pistachios
       
Directions
–    Put the ricotta in the sieve and set over a medium bowl. Refrigerate for 30 min
–    Melt 2 ounces of chocolate (I put it in a microwaveable bowl and heat it in 30 second increments, stirring after each)
–    Use a small spatula or butter knife to spread the chocolate inside each cone- this will keep your cones from getting soggy once they are filled.
–    After the ricotta has drained for 30 min. transfer it to a mixing bowl
–    Add: cream cheese, confectioner’s sugar, both extracts and orange zest.  Mix approx. 1 minute. Fold in 3 TBLS of the finely chopped chocolate. Cover and refrigerate at least 1 hour.
–    Transfer filling to a reseable bag. Snip off one corner and pipe filling into the cones.
–    Gently press the remaining chocolate pieces and pistachio into the exposed ricotta filling. Dust cones with confectioner’s sugar.
–    Enjoy!
 

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