1.5 Cups of ricotta cheese (strained to remove excess water)
¾ Cup of mascarpone cheese
¾ Cup of chocolate hazelnut spread
¼ Cup of confectioner’s sugar
1 tsp. of lemon zest
Cannoli Shells
Chocolat Frey Milk Crunchy Nut bar
Instructions
Combine all ingredients, ricotta through lemon zest. Chill overnight.
Fill cannoli shells with ricotta-mascarpone filling and dip ends in chopped up pieces of the Chocolat Frey Milk Chocolate and Hazelnut Crunchy Nut bar.
Recipe by DomestikatedLife at https://domestikatedlife.com/2017/02/06/chocolate-hazelnut-cannolis/