1/2 Cup semisweet chocolate chips
8 “waffle” ice cream cones
2 Tbsp pistachios, smashed
8 Oz cream cheese, softened
1 Cup ricotta cheese (skim milk)
1 1/2 Cups confectioner’s sugar
1/4 Tsp almond extract
2 Tbsp semisweet chocolate chips
Line a cookie sheet with waxed/parchment paper. If working with whole pistachios, place them in a small ziploc and smash them using a meat tenderizer.
In a small microwave safe bowl, microwave the 1/2 cup chocolate chips on, in 10 second intervals, stirring, until melted. Dip – or paint with rubber spatula – the top 1 1/2″ of the waffle cone into the chocolate and immediately sprinkle with the smashed pistachios. Place on the wax paper lined pan to harden.
Beat the cream cheese, ricotta cheese, icing sugar and almond extract until smooth.
Transfer to a pastry bag or use a ziploc bag and snip the corner.
Pipe the filling into the cones.
Sprinkle with the remaining chocolate chips and chill for at least 30 minutes before serving.