Cannoli Cones

These are sooo good!  I adapted, very slightly, the recipe from here: cookiesandcups.com
They do require a little advanced planning, but they are really worth it!

Filling:

24 ounce container of ricotta cheese.  (The original recipe called for whole milk ricotta, I used the 2% kind.)
1 cup of sifted powdered sugar
1 cup mini semi sweet chocolate chips
      Place a handheld strainer over a container and line the strainer with paper towels or cheesecloth.  (I used paper towels.)  Put the ricotta cheese on top of the paper towels and refrigerate for 2 days, changing the paper towels when they are really soaked, once or twice a day.  The ricotta starts out wet and needs to reduce the moisture.  It will soak the towels and even slightly drip into the container.  I have found that 2 days is the right amount of time to dry out the ricotta.  When dry, put the ricotta into a medium sized bowl and sift the powdered sugar into the bowl.  I do this 1/4 cup at a time and stir it into the ricotta.  Then add the chocolate chips and mix. 
Cones:
12 sugar cones
1 cup milk chocolate melting drops
2 cups mini semi sweet chocolate chips
     Melt the milk chocolate drops in a double boiler.  Place the mini chocolate chips into a shallow container.  Dip the cones into the melted drops and then into the mini chocolate chips to cover the melted chocolate.  Set covered cones onto wax paper to harden.  
To Serve:
      Spoon the filling mixture into a gallon sized bag and cut the corner.  Pipe the filling into the cones.  They are best served immediately but will hold in the refrigerator for a few hours.