Instructions

For the Nutella Filling

1. Boil the cream and pour over the milk chocolate. Stir until the chocolate
2. has melted. Cover with plastic wrap adhering to the surface so it doesn’t form a skin.
3. Let ganache rest in the refrigerator for 24 hours. Whip it as whipped cream.
4. Spoon into piping bag or ziploc bag with a corner cut off and use to fill cannoli shells. Sprinkle ends with chopped hazelnuts.

For the Milk Chocolate Filling

1. Boil the cream and pour over the milk chocolate. Stir until the chocolate has melted. Cover with plastic wrap adhering to the surface so it doesn’t form a skin.
2. Let ganache rest in the refrigerator for 24 hours. Whip it as whipped cream.
3. Spoon into piping bag or ziploc bag with a corner cut off and use to fill cannoli shells.

For the Ricotta Filling

1. Mix together the ricotta, powdered sugar, cinnamon and allspice. Gently fold in the whipped cream, then fold in 2 tablespoons of the mini chocolate chips. Use immediately to fill cannoli
2. Spoon into piping bag or ziploc bag with a corner cut off and use to fill cannoli shells. Sprinkle ends with remaining mini chocolate chips.

For the Cannoli Shells

1. Combine flour, sugar and salt in a food processor, about 6 pulses. Add butter and combine, about 10 pulses. Add egg yolk, Marsala and vodka and process until the dough starts to come together, about 15-20 seconds.
2. Form into a ball and refrigerate for 30 minutes. Heat 4 cups of vegetable oil to 365 degrees Fahrenheit. Flour a work surface and roll out dough to about 1/16th of an inch. Shells will puff while cooking and thinner shells will cook more evenly. Cut circles using a 3″ or slightly smaller biscuit cutter.
3. Working four at a time (or however many cannoli molds you have) wrap each circle around a cannoli mold and coat one edge with egg white. Press together VERY firmly and then flair the ends. This is the most important step because otherwise your cannoli shells will unmold themselves in the oil and look more like taco shells than cannoli tubes.
4. Once the oil reaches the proper temperature, fry each cannoli one at a time, about 2 minutes each. I used metal tongs to hold each cannoli suspended in the oil. If you let them rest on the bottom of the pan, they brown unevenly. If I did this again, I might rig up a way to fry more than one at a time because this step was very time-consuming.
5. When removing hot shells from the oil, using a clean kitchen towel, gently remove the mold from the shell and set both aside to cool. Repeat until all shells are fried. Fill as desired and serve.