Chocolate Hazelnut Cannoli
MAKES 10 PREP & COOK 20 MINS
10 cannoli shells
FILLING
400g fresh ricotta cheese
½ cup thickened cream
¹⁄³ cup icing sugar, plus extra for dusting
100g roasted hazelnut
chocolate, finely chopped
1. To make filling, place ricotta, cream and icing sugar in a large bowl. Beat with a wooden spoon until smooth. Stir in chocolate.
2. Transfer mixture to a piping bag fitted with a 2cm plain nozzle.
3. Pipe filling into cannoli shells. Just before serving, lightly dust with sifted icing sugar.
Florentines
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