Cannoli are a traditional Sicilian dessert/snack made from cylinder pastry shells filled with sweetened ricotta, fruit and nuts. These days you’ll find all sorts of variations on the fillings, vanilla custard for example.
This chocolate mousse recipe also works well and is ready in 3 easy steps. There are simple jobs for kids to do too!
Enough for 20 small shells.
200gm dark chocolate – the darker the chocolate, the richer the mousse
300ml cream for whipping
2 tablespoons honey
50gm toasted and chopped nuts. We used pistachio. Almonds, pecans, walnuts, hazelnuts, peanuts will all make great substitutes
Whip the cream to soft peaks
Melt the chocolate in the microwave on high in 30 second intervals, stirring each time.
Gently fold the honey through the mascarpone. Remember, .mascarpone needs a delicate touch. Fold through the whipped cream, nuts and then chocolate.
Refrigerate for at least an hour or until just set.
Pipe the chocolate mixture into the cannoli shells. It is easiest to pipe the filling from both ends into the middle.
For a little bit of decadence, dip the shells into melted chocolate and sprinkle with some nuts.
Cannoli shells can be bought from deli’s and specialty shops.