Ingredients
Scale
- 12 sugar ice cream cones
- 1/4 cup white chocolate chips
- 1/4 cup dark chocolate chips
- 1/2 cup sprinkles
- 2 cups whole milk ricotta cheese
- 2 cups powdered sugar
- 1 tsp cinnamon
- 1/2 cup heavy whipping cream
- 1/2 cup chocolate chips
Instructions
For the Cones
- Pour 1/2 of the sprinkles onto a small plate
- Melt the white chocolate until smooth
- Dip the tops of 6 cones into the white chocolate and then directly into the sprinkles to coat
- Lay on a dry surface to harden
- Repeat with dark chocolate and the other 6 cones
For the Filling
- Put the ricotta cheese in a strainer with a bowl underneath, wrap the cheese in cheese cloth, let sit in the refrigerator over night
- The next day the cheese will be dry and ready to use
- Put it into a mixing bowl and add powdered sugar, stir until combinded
- Add cinnamon, mix
- In an electric mixer, beat the heavy whipping cream on high until firm (3-5 minutes)
- Fold the whipped cream into the cheese mixture
- Mix in the chocolate chips
- Scoop the mixture into a gallon sized ziplock bag
- Cut off one of the bags bottom corners (3-4 centimeters)
- Pipe the cheese through the hole into the cones
- Serve immediately
Notes
- You can dip the cones and make the filling 1-2 days in advance (store filling in the refrigerator)