Strain ricotta overnight (If you've never done it this a good step-by-step tutorial here).
If dipping cones in chocolate, melt 4 oz. chocolate in a small microwave safe bowl in microwave in 20 second intervals on 50% power, stirring between intervals until melted and smooth.
Dip cones in chocolate, let excess run off then transfer to cups or parchment paper to set (for faster setting chill in refrigerator about 10 minutes).
Pour heavy cream into a medium mixing bowl. Using an electric hand mixer whip until stiff peaks form.
In a separate mixing bowl combine strained ricotta, powdered sugar, vanilla and cinnamon. Whip to blend well.
Fold whipped cream and chocolate chips into ricotta mixture. Transfer to a piping bag and pipe mixture into cones.
Garnish with chocolate chips, pistachios and raspberries if desired. Serve immediately after adding filling.
Recipe source: Cooking Classy
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