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Chocolate Hazelnut Cannolis.

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Ingredients
  

  • 1.5 Cups of ricotta cheese strained to remove excess water
  • 3/4 Cup of mascarpone cheese
  • 3/4 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.