1 c. heavy cream
1 sq. (1 oz.) unsweetened chocolate
2/3 c. sucralose-based sugar substitute
1/3 c. whole milk ricotta
1 t. vanilla or almond extract
1/4 t. salt
8 unfilled cannoli shells**
1 t. crushed pistachio nuts or miniature chocolate chips (optional)
**Cannoli shells can be found at Italian bakeries and delis or in the ethnic food aisles at some supermarkets. If shells are unavailable, serve filling in dessert dish with sugar wafer or other cookie.
Beat cream in medium bowl with electric mixer at high speed until soft peaks form; set aside.
Place chocolate in small microwavable bowl; microwave at HIGH 1 to 2 minutes oruntil chocolate is melted, stirring at 30-second intervals.
Combine sugar substitute, ricotta cheese, vanilla and salt in medium bowl. Stir in melted chocolate. Fold whipped cream into mixture.
Spoon or pipe 1/4 c. mixture into each cannoli shell. Garnish with pistachio nuts, if desired.