by Food Network Magazine
1/2 cup chopped semisweet chocolate (1bout 1 1/2 ounces)
1/4 cup finely chopped pistachios
12 mini cannoli shells
1 cup fresh ricotta
1/2 cup confectioner's sugar, plus more for dusting
1 teaspoon grated tangerine or orange zest
1 tablespoon fresh tangerine or orange juice
Pinch of ground cinnamon
2 tablespoons heavy cream
Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate.
Beat the ricotta, confectioner's sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes. Cover and refrigerate for at least 30 minutes.
Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioner's sugar before serving.