Chocolate Ricotta Cannoli
Ingredients:
- Pack of Cannoli Shells
- 100g toasted hazelnuts, chopped
- 500g Ricotta Cheese, drained
- 1 teaspoon vanilla bean paste
- 2 tablespoons honey
- 2 heaped teaspoons quality cocoa powder
- 1 tablespoon orange juice
Method:
- Blitz in food processor: Ricotta, hazelnuts, vanilla paste, honey, cocoa powder and orange juice until just smooth.
- Spoon into a piping bag, and twist the bag to give tension, then pipe the filling into the cannoli shells.
- Eat freshly made
Variations:
- Melt quality dark chocolate and drizzle over the top with some additional nuts.
- Or dip ends of completed cannoli into crushed roasted hazelnuts.