Ricotta Filling

• To prep the cheese, you will need some cheesecloth. Wrap the ricotta in the cheese cloth, twist it to squeeze as much of the water out as possible. If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap.
  17½ oz ricotta cheese, 4 tbsp heavy cream
• Mix the ricotta, sugar, vanilla extract in a medium bowl using a rubber spatula until the mixture is smooth. You can also use a food processor or a vita-mix to cream the ricotta until it is smooth. Add 1 tbsp of heavy cream at a time to get a creamier consistency you want.
  1 tbsp vanilla extract, 1 cup icing sugar
• Once the mixture is creamy add the cocoa and chocolate spread and mix until well incorporated.
  4 tbsp hazelnut spread, 3 tbsp cocoa powder
• Carefully place the filling into a pastry bag and refrigerate for up to 2 hours or overnight.
• Fill the cannoli with the chocolate ricotta cream when you are ready to serve. Fill the cannoli on one side, then turn the cannoli around and fill the other side. Use one hand to hold the shell and the other to push the filling out of the pastry bag. (if you don't have a pastry bag, just use a snack bag with a zipper, you don't need a tip just cut a small whole about the size of the cannoli opening)
• Place on a serving plate. Repeat. Dust with confectioner's sugar and serve immediately.