I heated up 1/3 cup of this chocolate & sea salt caramel sauce in a small saucepan.
You could just as easily use hot fudge or caramel sauce. Honestly, I just wanted an excuse to have this in the house. I pulled the chocolate caramel sauce off the heat when it was warm and moved easily when I tilted the pan. I dipped each cone briefly in the hot caramel, and then placed it in the sprinkles and turned it until the edges of the cone were fully covered. I repeated this with 8 cones, and placed each cone sprinkle side down on a plate when finished. I put the plate of cones in the fridge for about 15 minutes to let the caramel harden so the sprinkles wouldn’t slide off when I flipped them upside down. (This was a trial and error discovery, as the sprinkles slid right off the first cone I made)
I forgot to drain the ricotta overnight like Emily recommended, but I just wrapped it in paper towels and gave it a good squeeze before mixing in the powdered sugar, and it seemed fine. I put the sweetened ricotta into a large zip loc bag, and cut off a corner to pipe it into the sprinkle-topped cones. Then I topped the cones with mini chocolate chips.
I had been concerned about how I was going to get the cones to stand up, but I then I had the brilliant (really, I was pretty impressed with myself) idea to cut X shapes in the ice cream cone box and use that as a stand for the ice cream cones.
Thanks for the great idea, Emily! The ice cream cone cannoli recipe can be found on her blog.