CONE-OLI

Cone-oli image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

1 1/4 cups ricotta cheese
1/4 cup cream cheese, at room temperature
1/3 cup confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon finely grated orange zest
1/3 cup finely chopped bittersweet or semisweet chocolate (about 2 ounces)
6 sugar cones
2 tablespoons finely chopped pistachios

Steps:

Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' 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 refrigerate until thick and cold, at least 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 confectioners' sugar.

Neve Chicken

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I love how easy these are to make. I can always count on them to be a crowd-pleaser.

Eden James

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I've made these several times and they always turn out great. They're a perfect appetizer or snack.

Rock Stars

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These were a hit at my party! Everyone loved the unique flavor and the crispy cones.

Amy Mazibuko

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These are so cute and easy to make. I'm definitely going to make these again.

Emma Warner

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I made these for my family and they loved them. The cones were crispy and the filling was creamy and flavorful.

Vinnie Zechella

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These are a bit time-consuming to make, but they're worth it. They're so unique and delicious.

Md Soriful Islam somrat

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I wasn't sure how these would turn out, but I was pleasantly surprised. They were delicious!

Mustafai TV

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These are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.