Canolli Cheese Filling

This is a recipe from my friend Diane who is an excellent baker! I made the filling this weekend and it is delicious! I also made cream puffs and filled them instead of canolli shells.

2½ cups milk
8 T. cornstarch
2½ c. sugar
3 lbs Ricotta cheese
1 T. vanilla
1 c. ground semi-sweet chocolate
Pistachio nuts, ground

Bring milk to a boil over low flame. Mix cornstarch and sugar and add milk slowly, mixing well. Return to flame and cook about 30 minutes stirring often, until mixture thickens. Set to cool. Beat the cheese until creamy. Add the cornstarch custard, vanilla and ground chocolate. Fill pastry shells. Dip both ends in ground pistachio, top with powdered sugar.