Cannoli Cream Dip (Print Version)
Mascarpone and ricotta get whipped up into a smooth, creamy dip loaded with chocolate chips. Grab your snacks and dig in.
# Ingredients:
→ Chocolate
01 -
100 g mini chocolate chips (semi-sweet)
→ Sweetener & Flavouring
02 -
1.5 teaspoons vanilla extract
03 -
155 g powdered sugar, run through a sifter
→ Dip Base
04 -
225 g mascarpone or the same amount of cream cheese
05 -
425 g well-drained ricotta
→ Dippers (for serving, optional)
06 -
Broken cannoli shells
07 -
Fresh strawberries
08 -
Crispy pizzelle cookies
09 -
Chocolate chip cookies
10 -
Classic graham crackers
11 -
Waffle cone pieces
# Steps:
01 -
Toss those leftover chocolate chips on top right before eating. If you like, shake over some extra powdered sugar. Now grab your dippers and enjoy.
02 -
Pop the covered bowl in your fridge for a bit—an hour’s best, but even 15 minutes does the trick if you’re in a rush.
03 -
Pour in the mini chocolate chips, but hold back a couple spoonfuls for later. Fold them in gently so they’re spread all through.
04 -
Dump in the vanilla and the sifted powdered sugar. Start slow with your mixer so everything doesn’t fly out, then crank it up and blend until smooth.
05 -
Toss the mascarpone and ricotta into a medium bowl. Use your mixer at medium-high to whip everything until you’ve got a creamy texture.
# Notes:
01 -
Stir in some Nutella for a chocolatey, nutty twist.
02 -
Try adding a little bit of fresh orange or lemon zest for zing.
03 -
Sprinkle a mix of sugar and cinnamon if you love a spicy kick.
04 -
Leftovers keep in a sealed container in the fridge up to 3 days.
05 -
Don’t freeze this—the texture just won’t be the same once it thaws.
06 -
Need gluten-free? Just choose gluten-free dippers.