24 Original Pretzel Crisps®
2 cups whole milk ricotta cheese
1/3 cup super-fine powdered sugar
1 cup plus 1/4 cup of mini chocolate chips, separated 1 teaspoon vanilla
1/4 cup pistachio nuts, crushed 


  1. Place ricotta cheese in a cheese cloth and set in a colander-lined bowl to drain liquid, about 15 minutes. In a double boiler, melt one cup of chocolate chips, stirring occasionally. Line a baking sheet with parchment paper and line up the 24 Pretzel Crisps®. Drizzle melted chocolate off a spoon across Pretzel Crisps® a few times. Set aside for at least 20 minutes to allow chocolate to harden.
  2. In the meantime, combine ricotta cheese, sugar, vanilla and the remaining 1/4 cup of mini chocolate chips in a large bowl and mix until well combined. Spoon filling into a pastry bag with a large star tip. Pipe the cannoli cream on each of the chocolate-drizzled Pretzel Crisps® and top with crushed pistachio nuts and powdered sugar. Serve immediately.

Recipe Courtesy of Cathi Lannone