Chocolate Cannoli

Ingredients:

• 1 cup heavy cream, room temperature
• 3/4 cup chopped dark chocolate (70% cocoa)
• 3 tbsp powdered sugar + extra for serving
• 1 cup ricotta, room temperature
• 2 tbsp. l. Amaretto liqueur
• 6 large cannoli tubes
• 1/3 cup almond needles, toasted and coarsely chopped
• 12 cocktail cherries, such as Luxardo or Amarena

Preparation:

1. Place the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir with a silicone spatula until smooth. Place a piece of plastic wrap directly on the surface of the cream and let it cool to room temperature. Once cool, add the powdered sugar and beat with an electric mixer until soft peaks form.
2. In another medium bowl, mix the ricotta and amaretto until smooth. Gently fold in half of the whipped chocolate cream. When only a few white streaks remain, add the remaining chocolate cream. Continue folding with a spatula until completely combined.
3. Transfer the mousse to a 4-quart (1.5-liter) resealable plastic bag and push it into one corner. Snip off the corner. Insert the cut end of the bag into the center of the cannoli tube and carefully pipe the cream, pulling the bag outward as it fills. Repeat with the opposite end of the tube. Dip each end of the cannoli in the chopped almonds, then press a cherry into each end. Repeat with the remaining tubes.
4. Serve immediately or refrigerate for an hour. Dust the cannoli with powdered sugar before serving.