If your ricotta is very wet, place it in a fine-mesh strainer or cheesecloth over a bowl and let it drain in the refrigerator for 1-2 hours (or overnight for best results).
In a medium bowl, combine the drained ricotta, ¼ cup powdered sugar, and orange zest. Mix until smooth and well combined.
Gently fold in the mini chocolate chips.
Spoon or pipe the filling into the phyllo shells. You can use a piping bag for a neater presentation or simply spoon it in.
Top each filled shell with chopped pistachios.
Dust before serving, lightly dust with additional powdered sugar if desired.
Notes
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the brand of ingredients used and portion size. It does not include the nutritional value of toppings or sides. It does not include the nutrition for any substitutions.2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.