1 1/2 cups heavy cream
3 tablespoons powdered sugar + more for topping
1/2 cup mascarpone
Zest/juice of 1 orange
12 large cannoli shells
2 cups melting chocolate
DirectionsPlace heavy cream in the bowl of a stand mixer with the whisk attachment. Begin to whisk on medium speed while slowly adding the 3 tablespoons powdered sugar, mascarpone, and orange juice. Once stiff peaks begin to form remove bowl from mixer and fold in the orange zest. Place in a piping bag and put in refrigerator to chill and firm up.
Microwave melting chocolate according to package instructions and dip each end of the cannoli and put on a paper lined sheet tray in the refrigerator to harden.
Fill each cannoli with the Chantilly cream and dust with powdered sugar.