2 Tbsp freeze dried raspberries or sprinkles, for garnish
Tatua Chocolate Mousse
In a food processor, combine the flour, sugar, salt and cinnamon. Pulse, then add the cold butter and pulse until the mixture reaches a sand consistency.
Add the water, vinegar and whole egg. Pulse until a dough ball forms. Tip onto a surface, and knead lightly to bring together. Flatten slightly, then wrap and place in the fridge for 1 hour or more to chill.
Bring the oil to a medium to high frying heat in a medium sized pot. Roll the dough out to 2-3mm thin, then cut into 10cm rounds. Wrap around a greased cannoli tube, and brush the edge with egg white to glue.
Carefully drop into the heated oil, and deep fry for 4-5 minutes or until golden. Place onto a rack to drain and cool. Once cool, carefully remove the tubes.
Dip the ends of each cannoli in chocolate, then sprinkle with raspberries or sprinkles. Place in the fridge to set, then fill the shells with Tatua Chocolate Mousse.
Serve immediately once filled, or store the shells in the cupboard for up to 3 days.