Chocolate Hazelnut Cannolis.
  • 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
  1. Combine all ingredients, ricotta through lemon zest. Chill overnight.
  2. 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