- 1 cup ricotta cheese (preferably whole-milk)
- 1/4 cup mascarpone cheese
- 1/2 cup apricot preserves
- 3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 6 purchased cannoli shells
- Ground coffee
- Powdered sugar
- Puree ricotta in processor. Blend in mascarpone. Add preserves; process until incorporated but some small chunks remain. Add chocolate; mix until just blended, using on/off turns (do not puree).
- Transfer mixture to pastry bag without tip. Pipe into shells. Sprinkle ends of cheese filling with coffee. Chill until cold. (Can be made 6 hours ahead. Keep refrigerated.) Sift powdered sugar over cannoli.