10 cannoli shells
400g fresh ricotta cheese
½ cup thickened cream
1/3 cup icing sugar, plus extra for dusting
100g roasted hazelnut chocolate, finely chopped
To make filling, place ricotta, cream and icing sugar in a large bowl. Beat with a wooden spoon until smooth. Stir in chocolate.
Transfer filling into a piping bag fitted with a 2cm plain nozzle.
Pipe filling into cannoli shells. Just before serving, lightly dust with sifted extra icing sugar.
TIP We used a box of Crostoli King Cannoli (10-shells) available from continental delicatessens, major fruit and vegetable stores and some supermarkets. Disposable piping bags are available from supermarkets. Filling can be prepared and piped into cannoli shells up to 2 hours before serving.