Chocolate Cannoli

In a blender, beat the milk, oil, eggs, and yeast crumbs. Reserve

In a bowl, mix together the flour, confectioner's sugar, and salt

Gradually add in the blender mixture and mix well

Dust a smooth surface with wheat flour, place the dough, and knead until it detaches from your hands

Cover with a cloth and let rest until doubled in volume

Then roll out the dough with a rolling pin and cut into strips 0.5 centimeters wide

Wrap each strip around aluminum cannoli tubes and let rest for 20 minutes

Distribute onto greased baking sheets and bake in a preheated oven at 180°C until golden brown

Let cool and demold

Filling

In a pan, mix together the condensed milk, heavy cream, butter, and cocoa powder

Heat over low heat and stir constantly until thickened

Let cool

Fill the cannoli shells with the filling and dust with confectioner's sugar