While the orange zest
offers delicious flavor, it can curdle
the whipped cream
slightly if left to sit. If that is a concern, then omit the orange zest.
Mix together 1/2 cup of the heavy cream
and the mascarpone cheese
in a medium bowl to lighten it. Stir in the rum
and orange zest, if using. Set aside.
Pour the remaining 1 1/2 cups cream into the bowl of a standing mixer fitted with a whisk
attachment and start to whip on low, slowly adding the sugar
when the cream is at soft peaks. Turn off the mixer
before it reaches stiff peaks.
Gently fold in the lightened mascarpone and the chopped chocolate.
Transfer the filling to a piping bag fitted with the star tip.
Pipe into cannoli shells and serve immediately.