Crispy Cannoli with Ricotta

Instructions:

1. Mix all-purpose flour, granulated sugar, cocoa powder, and salt in a bowl.
2. Rub in the chilled, cubed unsalted butter using fingertips until the mixture resembles coarse crumbs.
3. Stir in the grape juice and warm water until a stiff dough forms.
4. Wrap the dough in plastic and chill in the refrigerator for 2 hours.
5. On a lightly floured surface, roll the chilled dough until it is paper-thin, approximately 1/16 inch.
6. Cut the dough into 4-inch circles.
7. Wrap each circle tightly around a stainless steel cannoli tube.
8. Heat vegetable oil in a heavy-bottomed pot to 350°F (180°C).
9. Fry the shells for 1-2 minutes until they are deep golden brown and covered in tiny bubbles.
10. Drain on paper towels and allow to cool completely before sliding the tubes out.
11. Pass the drained ricotta cheese through a fine-mesh strainer or whisk vigorously until completely smooth.
12. Fold in the powdered sugar and vanilla extract until the cream is fluffy and holds a peak.
13. Gently stir in the mini semi-sweet chocolate chips.
14. Transfer the filling to a pastry bag and pipe the mixture into both ends of the cooled shells.
15. Dip the ends of the filled cannoli into crushed pistachios for garnish.