Chocolate Chambord Cannolis

1. In the bowl of a stand mixer combine filling ingredients. Slowly beat together with paddle attachment until mixture is creamy and uniform. Cover bowl and refrigerate it until you are ready to fill the cannolis.
2. To make the dough, combine flour, cocoa powder, sugar and salt in the bowl of a food processor. Pulse a few times to sift together. Add butter and egg yolk and pulse mixture until it is a crumbly, pebbly texture. Slowly pour in Chambord with processor running, then add cold water until it comes together into a soft dough.
3. Turn dough out onto a clean, lightly floured surface and bring it together into a soft ball. Knead a couple of times to really bring it together. Cut ball of dough in half and roll first half out thin enough to go through a pasta roller. You can also just continue to roll it out by hand until it is a delicate, super thin sheet.
4. If using a pasta roller, put it through once on widest setting (number 1 on a typical KitchenAid roller attachment). Fold in half, then put it through again on the widest setting. Then put the sheet through on the next thinner setting (number 2), then one time through on the next thinnest setting (number 3). Set sheet aside and repeat process with other half of dough.
5. Use a 3-inch square cutter to cut perfect squares out of each sheet of dough. Keep them as close together as possible to yield at least 10 per sheet. Transfer squares to a sheet tray lined with parchment paper and cover to keep from drying out.
6. Heat canola oil in a large, wide pot over medium high heat. Use a deep fry thermometer to make sure temperature reaches 350ºF and stays there. Take first 5 squares of cannoli dough and wrap each around a cannoli mold in a diamond shape. The two points should wrap around and meet in the middle. Press the two points together firmly and brush with egg white to seal them.
7. Fry first 5 cannoli shells in hot oil for about 3 minutes, until crispy and bubbly. When they are done, remove with tongs to a rack set over a sheet tray to drain. While they cook and cool, prepare the next 5 shells. I used 10 cannoli molds so that I could work in batches of 5. When the first batch is cool enough to handle, carefully slide shells off molds and let finish cooling while you prepare the next batch. Continue to work in batches like this until all shells are cooked and cooled.
8. Take out filling and transfer to a large pastry bag. Cut tip of bag to be big enough that mini chips can get through. Fill each cannoli shell generously. Sprinkle ends of each cannoli with additional mini chocolate chips and dust with additional powdered sugar. Then just serve immediately and enjoy!