3 cups Campfire Mini White Marshmallows
3 teaspoons corn syrup
1 cup chopped dark chocolate
1 cup crushed graham cracker crumbs
12 cannoli shells
2 cups ricotta cheese
8 ounces mascarpone cheese
1/2 cup heavy whipping cream
Make your marshmallow fluff:
Melt the Campfire Mini White Marshmallows in a double boiler over low heat. When they have begun to become slightly melted and sticky, add the corn syrup. Stir frequently to avoid scorching.
Once all lumps are gone, transfer to a medium bowl and allow to cool while you prepare the cannoli shells.
Prepare the cannoli shells:
In a microwave safe bowl, melt the chocolate for 30 seconds and then stir. Continue microwaving at 15 second intervals, stirring each time, until the chocolate is smooth.
Pour the graham cracker crumbs into a bowl. Dip each end of the cannoli into the chocolate and then the cracker crumbs. Place the cannoli on a baking sheet lined with parchment and allow the chocolate to set.
While the chocolate hardens, make the filling:
In a large bowl, blend the ricotta, mascarpone and marshmallow fluff with a hand mixer until light and fluffy.
In a separate small bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture and chill for 1-2 hours.
Transfer the filling to a pastry bag or zip lock bag with the end snipped off. Pipe the filling into the cannoli and return the shells to the baking sheet. Chill for 1-24 hours. Serve chilled.