Chocolate Chunk and Apricot Cannoli

• 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

1. Puree ricotta in processor.
2. Blend in mascarpone.
3. Add preserves; process until incorporated but some small chunks remain.
4. Add chocolate; mix until just blended, using on/off turns (do not puree).
5. Transfer mixture to pastry bag without tip.
6. Pipe into shells.
7. Sprinkle ends of cheese filling with coffee.
8. Chill until cold.
9. (Can be made 6 hours ahead.
10. Keep refrigerated.)
11. Sift powdered sugar over cannoli.

ricotta cheese, mascarpone cheese, apricot preserves, bittersweet, cannoli shells, ground coffee, powdered sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-chunk-and-apricot-cannoli-1569 (may not work)