Crispy shells & soft mousse inside. We did it with Valrhona Extra Bitter. You should anyhow use a quality dark chocolate for this recipe. One problem appeared: We couldn't find dried cherries so we did a compote from Grillotte cherries. Just to explain the photo. :) Here you find the recipe: https://www.artisan-cooking.ro/cannoli . If you are looking for more recipes you can find them here on the blog in the recipe section or visit our online cookbook directly here: https://www.artisan-cooking.ro/retete
