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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