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A few hours before making this (or the day before), place the ricotta in some cheesecloth (or paper towel) in a strainer over a bowl to drain some of the excess liquid. Place in the fridge. If you don't have time, the filling will still taste great but may be slightly more runny.
Pulse waffle cones and salt in a food processor until a fine crumb forms. Add the melted butter and salt and pulse until combined.
Use the bottom of a measuring cup to firmly press the crust mixture into the bottom of a baking dish. We use this 12.5 inch gratin dish, but you can also use a 9x13 inch baking dish. Refrigerate while you make the filling.
Using an electric hand mixer, whip the heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form (2-4 minutes) and set aside.
Using an electric hand mixer, mix together the ricotta, pistachio butter, powdered sugar, vanilla and orange zest until smooth. Add in the chocolate chips and mix until incorporated.
Using a spatula, fold in about 1 cup of your prepared whipped cream until evenly combined.
Spoon the pistachio filling over the crust, smoothing it into an even layer. Top with remaining whipped cream, then sprinkle with chopped pistachios and chocolate chips.
Cover and refrigerate at least 2 hours, or overnight. Scoop to serve, and enjoy!