Cannoli Dip Creamy Dessert (Print)
Blended ricotta and mascarpone create a creamy dip dotted with chocolate chips. Perfect for dipping and sharing.
# Ingredients:
→ Dip Base
01 -
425 g ricotta cheese, well drained
02 -
225 g mascarpone cheese (or substitute with equal amount of cream cheese)
→ Sweetener & Flavouring
03 -
155 g powdered sugar, sifted
04 -
1.5 teaspoons vanilla extract
→ Chocolate
05 -
100 g mini semi-sweet chocolate chips
→ Dippers (for serving, optional)
06 -
Pizzelle biscuits
07 -
Graham crackers
08 -
Chocolate chip cookies
09 -
Broken waffle cones
10 -
Strawberries
11 -
Broken cannoli shells
# Steps:
01 -
In a medium mixing bowl, combine ricotta cheese and mascarpone cheese. With a hand mixer, beat on medium-high speed until mixture is smooth and creamy.
02 -
Add sifted powdered sugar and vanilla extract to the bowl. Mix on low speed initially to prevent a sugar cloud, then increase speed and continue mixing until fully smooth.
03 -
Gently fold in all except two tablespoons of mini chocolate chips, ensuring even distribution throughout the mixture.
04 -
Cover bowl and refrigerate for at least 1 hour for best consistency, or for a minimum of 15 minutes if time constrained.
05 -
Before serving, sprinkle reserved chocolate chips over the surface. Optionally dust with additional powdered sugar. Serve with dippers of your choice.
# Additional Notes:
01 -
For a chocolate-hazelnut variation, blend in a few tablespoons of Nutella.
02 -
Enhance flavour with finely grated lemon or orange zest.
03 -
Dust with cinnamon sugar for a spiced accent.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
05 -
Freezing not recommended, as it alters the creamy texture.
06 -
Select gluten-free dippers if required for dietary needs.