For the pastry, add the flours,salt ,sugar,baking powder in a food processor and pulse a few times.
Add cold butter and sour cream and pulse again for a minute. After a minute, keeping the food processor running, add water slowly to incorporate everything into a ball.
Once mixture starts to come together, stop pulsing. Remove from food processor, knead the mixture a few times to form a ball, wrap in a plastic wrap and chill for at least half an hour.
You get Cannoli forms in the market that you can use or else you can do what I did. Tightly roll the heavy duty foil into a cylinder shape and use that as a cannoli form.
Divide the chilled dough into 20 small balls. Roll each ball to make a thin circle.Wrap this rolled dough around the oiled/buttered 'cannoli form' and set aside. Make the rest of cannoli.
Preheat the oven to 350F. Place cannoli onto a baking sheet and bake for 10 minutes. Remove from the oven after 10 minutes and remove the half baked pastry shell carefully from the form. It comes off very easily.
Bake for another 10 minutes or until golden brown. Cool to room temperature before stuffing them. These empty shells can last up to 2 days at room temperature.
To make the stuffing, dissolve a teaspoon instant coffee powder in a tablespoon warm water and set aside to cool it down.
Whip the cream with sugar and the dissolved coffee until firm peaks. Add ricotta cheese and whip again. Add grated chocolate and mix.
Fill the piping bag with the mixture and stuff the cannoli shells from both ends.
Dip the stuffed shells into mini chocolate chips and hazelnuts and chill for half an hour so that the filling hardens a little. They are ready to serve!