This recipe is perfect for recycling some leftovers from the Easter holidays… Colomba and chocolate combined in a new unforgettable taste.

1

Cut the “Colomba” into slices about one centimeter thick. With the help of a rolling pin, roll them out and thin them, until they are more compact and 3-4 millimeters thick. Take some “cannoli” molds and wrap the slices around them, so that they take a cylindrical shape and place them on a baking sheet lined with baking paper. Toast in the oven at 180 ° for about 5 minutes or until the Colomba cannoli are golden and crunchy. Remove from the oven and leave to cool.

2

To prepare the mousse: melt 200 grams of chocolate in a double boiler in a saucepan. Separately, whip the cream together with the sugar, then add all the melted chocolate little by little, with the help of a spatula, without removing the cream. Leave to cool for about an hour in the fridge.

3

Assemble the dessert: transfer the mousse into a pastry bag with a round tip and stuff the cannoli. Cut the rest of the chocolate into flakes, then finish the decoration by sprinkling some of these cannoli before serving.