What? You don't believe my sugo is magical? You're gonna have to try it then!

These are remarkably just like the cannoli I used to buy at my favourite bakery in my home town. The difference between these and Cannoli Siciliani is that they contain chocolate chips instead of candied fruits. I've also found that I prefer grated semi-sweet chocolate over the chips. Especially when I make two-bite cannoli.

I use cannoli shells purchased already made from my local Italian food importer and I make the filling myself from scratch using the following recipe:

This my recipe and it makes beautiful, dense, biscotti that withstand the hottest espresso.
~Rue

This is my recipe. That is, it was handed down to me and I modified/tweaked it until it rendered my desired result. It lists provolone as an ingredient. I admit to not being a fan of provolone and prefer to substitute with a mild table pecorino instead. I've used Friulano in a pinch too. ~Rue

This was the best English language recipe I could find. The pic is from TuaSicilia.it and there are really great recipes there in Italian. ~Rue

This recipe is outstanding! I would make these more often if I had the time. They take some time and planning but they are oh so worth it. This is a traditional Sicilian cookie recipe given to me by my beautiful and dear friend Buona. ~Rue

There are as many sfinge recipes as there are/were/will be Sicilians. This is one of my favourites. ~Rue