Ricotta Cones
2 pounds ricotta cheese; see note below
1 cup confectioners sugar
2 tablespoons citron; chopped
2 tablespoons candied orange peel; chopped
2 tablespoons candied lemon peel; chopped
4 tablespoons semisweet chocolate; grated
1/2 cup pine nuts; toasted and chopped
1 teaspoon vanilla
4 tablespoons curacao or cointreau
  heavy cream
  ice cream cones, flat bottomed

Note: We use a very dry ricotta (homemade from whole goats milk). This means that we have to add lots of liquid to make the ricotta filling soft enough to scoop. If you use commercial ricotta it will be wetter and you won't need near as much liquid. In fact, you may want to drain the ricotta overnight. Line a colander with cheesecloth, put the ricotta in, and cover the topwith plastic wrap. Put the colander on a pie plate to catch the drips and refrigerate overnight.

In a mixer mix the ricotta, sugar, chopped fruit, grated chocolate, pine
nuts, cointreau and vanilla. Taste. Add more sugar if it needs to be
sweeter. Add heavy cream if it isn't soft enough to scoop.  The filling can be made ahead of time and kept refrigerated for a couple of days until needed.

Serve in flat bottomed ice cream cones.
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