Mascarpone, Dark Chocolate and Hazelnut Cannoli

Mascarpone, Dark Chocolate and Hazelnut Cannoli. Wine suggestion: 10 Y.O. Tawny Port. Serves 4

Ingredients:

• 100ml double cream
• 175g mascarpone
• 2 tbsp icing sugar
• 75g roasted hazelnuts, based into a fine rubble
• 25g dark chocolate, grated
• 12-14 little cannoli shells/brandy snaps
• 100g milk chocolate
• Coffee to serve

Preparation:

1. Pour the cream into a mixing bowl and whisk into firm peaks. Add the mascarpone, icing sugar, 25g of the nuts and dark chocolate. Fold everything together, cover with cling film and chill, in the fridge, for 10 minutes. Carefully spoon the mixture into the cannolis and put them onto a plate covered with grease proof paper and set to ones side.
2. Break the milk chocolate into pieces and melt in a heatproof bowl set over a saucepan of barely simmering water. Tip the remainder of the hazelnuts into a small bowl. Dip cannolis into the chocolate and then straight into the hazelnuts. Place them on a plate covered with greaseproof paper and chill them, in the fridge, for 10 minutes. Serve immediately with a hot coffee.