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Ingredients
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]1/4 cup Unsweetened Cocoa Powder
1/2 cup Hazelnuts (toasted)
1/2 cup Coconut (toasted)
Powdered sugar
1/3 cup Mini Chocolate Chips[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]FILLING:
2 cups Ricotta (strained)
1 cup Mascarpone (Italian cheese, room temperature)
3/4 cup powdered sugar
1/4 tsp Salt
1 tsp vanilla[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]
Directions
Fold in cocoa powder, hazelnuts, and coconut. Place cannoli filling in a large piping bag. Pipe filling into cannoli shells. Sprinkle with confectioner sugar, garnish with mini chocolate chips and serve.
FILLING:
Set ricotta over strainer and allow to drain for 6 to 8 hours. In a large bowl, mix together strained ricotta, mascarpone, sugar, salt, and vanilla. Stir until smooth.[/vc_column_text][/vc_column][/vc_row]