Cannoli is such a special treat. Every time I go to an Italian restaurant I look for it on the menu. Every bite of a good cannoli is fluffy, airy and delightful with a nice crunch from the shell. This recipe has a light, creamy filling made even more decadent with a tiny hint of orange zest and shaved chocolate. My mom loves to serve these at parties as a festive dessert instead of a cake or pie.
Tips: You can make the shells up to 2 days ahead of time and store in an airtight container. The filling is added right before serving.
Italian Sweet Cannoli
Special Equipment: Food processor or blender, Cannoli tubes and 4” biscuit cutter, Pastry bag with a large open star tip, Muslin or fine cheesecloth, Frying thermometer