1Over a simmering water bath, slowly melt the chocolate 60% Cacao Bittersweet Chocolate Chips in a metal bowl. Remove from heat and stir. Dip the cannoli to your liking and line with melted chocolate. Place dipped cannoli on a cooling rack and allow chocolate to set 30 minutes.
2Meanwhile, in a large mixing bowl, mix together the dulce de leche and mascarpone cheese until blended. Put in the refrigerator for ½ hour to set.
3With a pastry bag, fill cannoli and decorate to your liking. Cover and store leftovers in refrigerator.
The sugar-crusted squares of just-set fruit puree are a confection that’s worth making at home. Using Riesling in place of water enhances the apricot flavor and gives the candies extra dimension. But if wine's a no-go, get a Grapefruit Pâte de Fruit recipe here.