3 lbs. ricotta cheese
2 1/2 c. milk
8 tbsp. cornstarch
1 tbsp. vanilla
1 c. semi-sweet chocolate chips, ground
2 1/2 c. sugar
Pistachio nuts, ground
Confectioners' sugar

Bring milk to a boil over a slow flame. Mix in cornstarch and sugar combined and allow to cook for 30 minutes. Remove from heat to cool. Beat the ricotta cheese until creamy. Add cornstarch, custard, vanilla, and ground chocolate and beat until fluffy.

Fill the pastry shells from both ends and dip ends in ground pistachios. Dust the cannoli with confectioners' sugar.