Honeycomb Cannoli

Honeycomb Cannoli


Serves 4

500 g (1 lb 2 oz) ricotta
3 tbsp icing (confectioners') sugar, or more to taste
12 cannoli shells
200 g (7 oz) dark chocolate (70 per cent cocoa solids), melted
110 g (33/4 oz) honeycomb, broken into rough chunks


Combine the ricotta and sugar in a bowl and mix well.

Using a teaspoon or a piping bag, gently fill the cannoli shells with the ricotta mixture.

Layer the filled shells on a plate and drizzle on the melted chocolate.

Top with the honeycomb chunks and serve.

From 'Kitchen Coquette' by Katrina Meynink, published by Allen & Unwin.

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