Beat eggs with sugar, until light

Add melted butter, vanilla and anise extract

Combine baking powder with flour

Add flour to liquid ingredients

Mix until well blended

Drop by tablespoon on to hot pizzelle iron

Press the iron shut

Bake 3 to 4 minutes

While still warm fold the Pizzelle cookies into a cannoli shape

Repeat with remaining dough

Sprinkle with powered sugar

Whip the heavy cream to soft peaks, then chill

Melt the chocolate: put the chocolate, coffee and butter in the top of a double boiler over hot steamy water stirring frequently until smooth

Remove chocolate form heat let cool until still warm to the touch

Whip the egg whites until foamy and beginning to hold it’s shape

Slowly add in the sugar and whip until the egg whites form stiff peaks

Add the egg yolks to the cooled chocolate mix well

Gently fold in 1/3 of the whipped cream to thin and loosen the chocolate

Fold in 1/3 of the egg whites repeat until all the cream and eggs are incorporated into the chocolate chill for at least 2 hours or until set

Fill a Pastry bag with the chocolate mousse fill the Pizzelle cannoli with the chocolate mousse sprinkle with powdered sugar