Creamy Cannoli Dip Dessert (Print Version)
# Ingredients:
→ Dip Base
01 -
225 g mascarpone (or swap with the same amount of cream cheese if you want)
02 -
425 g ricotta cheese, drained well
→ Sweetener & Flavouring
03 -
1.5 teaspoons vanilla
04 -
155 g powdered sugar, sifted
→ Chocolate
05 -
100 g mini chocolate chips (semi-sweet)
→ Dippers (for serving, optional)
06 -
Broken cannoli shells
07 -
Strawberries
08 -
Broken waffle cones
09 -
Chocolate chip cookies
10 -
Graham crackers
11 -
Pizzelle biscuits
# Instructions:
01 -
Toss on the rest of those chocolate chips before you dig in. Sprinkle some extra powdered sugar if you like. Pass your favorite dippers around and enjoy.
02 -
Pop the bowl in the fridge for at least an hour if you can. Short on time? Fifteen minutes still works.
03 -
Save a little pile of chocolate chips for later and gently stir the rest into your creamy mix till they’re well spread out.
04 -
Dump in your sifted powdered sugar and the vanilla. Start mixing on low so you don’t get poofs of sugar everywhere, then speed it up and whip until everything’s nice and smooth.
05 -
Drop your ricotta and mascarpone into a bowl and grab your hand mixer. Beat till the blend looks silky and smooth.
# Notes:
01 -
Swirl in a few spoonfuls of Nutella if you’re craving a chocolate-hazelnut vibe.
02 -
Grate in a little lemon or orange zest for a citrusy kick.
03 -
Finish with a dusting of cinnamon sugar for a cozy touch.
04 -
Stash any extra dip in a sealed container in the fridge for up to three days.
05 -
Don’t freeze this dip—the texture just isn’t the same after.
06 -
Gluten-free? Pick dippers that work for your needs.