Ingredients
1 lb/ 2cups ricotta
1/2 c. icing sugar
1/2 tsp. vanilla
orange zest
1/3 c. mini chocolate chips
1/4 c. finely chopped pistachios
Preparation
Place ricotta in sieve over bowl for about 12 hours to drain liquid.
Beat ricotta with sugar, zest, vanilla until smooth. Fold in choc. chips.
Refrigerate at least one hour before filling shells.
Fill shells using ziploc bag as piping bag. Fill one side, then the other half. Dip each end in nuts. Sprinkle with icing sugar.
