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Step 1
Make chocolate sauce: Heat cream in a small saucepan until almost boiling; remove from heat. Add chocolate, whisk until smooth.
Step 2
Beat vanilla and cream in a small bowl with an electric mixer until firm peaks form; stir in 150g of the brittle.
Step 3
Fit a large piping bag with a large plain tube; fill with brittle cream. Pipe filling into cannoli shells; dust with sifted icing sugar. Serve cannoli with chocolate sauce and remaining brittle.