Chocolate-Dipped Mocha Cannoli

Melt the chocolate wafers as instructed on the package. Pour into a tall, narrow container.

Use tongs to dip the shells into the melted chocolate, one half at a time. Let the excess drip off, then place on a waxed paper-lined cookie sheet. Refrigerate to set.

Meanwhile, process powdered sugar, orange zest, and cocoa in a food processor until combined. Add the ricotta and process again until smooth.

Beat the cream with the whisk attachment until stiff peaks form. In a small bowl, stir together the vanilla and espresso powder. Add that mixture and the ricotta mixture to the whipped cream. Fold until completely combined.

Spoon the mixture into a large piping bag fitted with a star tip, such as a Wilton 1M. Pipe the mixture on each side, from the middle out. Sprinkle with chocolate crispearls or mini chips. Refrigerate for at least 30 minutes before serving, up to 1 day. (They’re still edible after one day, but the chocolate filling doesn’t look as fresh.)