Cannoli with chocolate and pistachios

Ingredients:

• 12 mini cannoli tubes
• 1/4 cup chopped semisweet chocolate (about 45 g)
• 1/4 cup finely chopped pistachios
• 1 cup fresh ricotta
• 0.5 cup powdered sugar + extra for sprinkling
• 1 tsp. grated tangerine or orange zest
• 1 tbsp. freshly squeezed orange or tangerine juice
• A pinch of ground cinnamon
• 2 tbsp. heavy cream

Preparation:

1. Place the chocolate in a microwave-safe bowl. Microwave for about 2 minutes, stirring every 30 seconds, until completely melted. Place the pistachios in another bowl. Dip both ends of each cannoli tube in the chocolate, then in the pistachios. Place on a baking sheet and refrigerate.
2. In a bowl, beat the ricotta, powdered sugar, tangerine zest and juice, and cinnamon with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue beating until creamy, another 1-2 minutes. Cover and refrigerate for at least 30 minutes.
3. Transfer the filling to a pastry bag and pipe it into the prepared tubes from both ends. Dust with powdered sugar before serving.