Try this Easy Cannoli Dip recipe, or contribute your own.
- Carbohydrate 563.256351081351 g
- Cholesterol 131.8275 mg
- Fat 103.263795057773 g
- Fiber 32.7039998929165 g
- Protein 65.5024950079531 g
- Saturated Fat 61.0511275338043 g
- Serving Size 1 1 recipe (1685g)
- Sodium 573.860500030487 mg
- Sugar 530.552351188434 g
- Trans Fat 5.80694450247643 g
- Calories 3181 calories
Step-by-step
- In a medium bowl using a hand mixer, beat ricotta cheese and mascarpone together until smooth.
- Slowly add the confectioners' sugar and vanilla.
- Continue to mix until the sugar is completely incorporated.
- With a rubber spatula or large spoon, fold the mini chocolate chips into the cheese mixture.
- Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days.
- Serve with pizzelle cookies or waffle cones broken into chip-size pieces to scoop cannoli dip and enjoy!
Velvety ricotta and rich mascarpone blend into a dense, spoonable cream speckled with dark chocolate shards and scented with sharp vanilla extract. Achieving this texture requires draining the ricotta through a fine-mesh sieve for at least thirty minutes to eliminate excess whey that would otherwise liquefy the confectioners' sugar. While the ingredient list demands simple mixing, professional execution relies on proper temperature management; working with cheeses at a cool room temperature prevents the milk fats from breaking during mechanical whipping. Sifting the confectioners' sugar before incorporation removes stubborn lumps that standard hand mixers struggle to dissolve into heavy dairy bases. As the mixture sits covered in the refrigerator, the dairy proteins firm up and the sugar fully hydrates, resulting in a denser and significantly smoother mouthfeel by day two. This resting window allows the vanilla notes to permeate the rich fats thoroughly, transforming a freshly blended dairy paste into a cohesive, pastry-inspired spread. When storing leftovers beyond twenty-four hours, press a sheet of plastic wrap directly onto the exposed surface to prevent a dry skin from forming. Stored properly in an airtight container at or below 40 degrees Fahrenheit, the dip maintains its structural integrity and structural stability for up to forty-eight hours without weeping. Pair this chilled dessert spread with sturdy vessels like broken waffle cones or crisp pizzelle cookies that resist snapping under the weight of thick mascarpone.
