Candy Cane Cannoli

15 miniature candy canes, crushed
1 package pre-made cannoli shells
3/4 cup milk chocolate or semi sweet chocolate pieces
    or a combination of both, melted
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1/4 cup heavy cream
4 ounces white chocolate, melted (for filling)

Line a baking sheet with parchment or waxed paper. Set aside.

Brush crumbs from cannoli, then dip one end into melted chocolate, shaking off excess. Repeat with the other end of cannoli shell.

Sprinkle chocolate with larger pieces of crushed candy cane. Place on baking sheet and repeat with remaining cannoli shells. Refrigerate to set. About 15 minutes.

Reserve chocolate for additional garnish if desired.

In a medium size mixing bowl, beat cream cheese until smooth. Add confectioner's sugar and blend well. Add cream and white chocolate. Beat until fluffy. With a spatula, fold in 2-3 tablespoons of remaining crushed peppermint. Spoon the filling into cannoli shells or pipe in filling with an open tip. Reheat remaining chocolate and drizzle diagonally over finished cannoli. Garnish chocolate with remaining crushed peppermint candies. Refrigerate to set.