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
This story is from the February 27, 2023 edition of New Idea.
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This story is from the February 27, 2023 edition of New Idea.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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