Chef Nick's Cone-Oli Recipe 11/10/14 - WSMV News 4

Chef Nick's Cone-Oli Recipe 11/10/14

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Chocolate Dipped Cone-oli

Serves 6

2 cups ricotta cheese

1/3 cup granulated sugar

¼ teaspoon cinnamon

6 sugar cones

1 cup semisweet dark chocolate

Place ricotta in a fine mesh sieve over a bowl. Refrigerate 1 hour or over night to drain. Once drained place ricotta, sugar and cinnamon in food processor. Pulse to combine till smooth. In a double boiler melt chocolate. Dip cones in chocolate tilting bowl to cover the top third of each. Cones can be set in small glasses till chocolate sets. Transfer ricotta mixture to pastry bag with star tip. Pipe into cones and serve. Can be topped with chopped nuts or chocolate chips if you'd like.

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