Cannoli Dip

Made with classic cannoli filling ingredients, this cannoli dip is a simple way to enjoy the classic Italian dessert! Serve it with broken cannoli shells, strawberries, or your favorite cookies.

Recipe includes a how-to video!

Course Dessert, dip

Cuisine American

Prep Time 15

Cook Time 0

Ricotta straining time 4

Total Time 4 15

Servings servings (½ cup per serving)

Calories 473kcal

Author Sam Merritt

Equipment

Ingredients

8 oz (226 g) whole milk ricotta cheese
8 oz (226 g) mascarpone cheese softened at room temperature for just 15 minutes
2 ⅓ cups (290 g) powdered sugar divided
1 ½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon table salt
1 cup (236 ml) heavy cream cold
½ cup (90 g) mini chocolate chips plus additional for topping, if desired
Preferred dippers we like pizzelle pieces, broken cannoli shells, vanilla wafers, graham crackers, etc.

Instructions

Strain the ricotta: Place a large fine mesh strainer over a mixing bowl (make sure it isn’t touching the bottom of the bowl) and line the strainer with two layers of cheesecloth. Place the ricotta inside, then wrap the cheesecloth around the ricotta. Place something heavy on top of the cheesecloth/ricotta (I use large canned goods) and press firmly to help squeeze out the liquid. Place in the refrigerator and allow to sit for at least 4 hours or overnight.
8 oz whole milk ricotta cheese
Once ricotta has been strained, remove from the cheesecloth (discard the excess liquid) and place in a large mixing bowl with the slightly softened mascarpone cheese. Use a spatula or an electric mixer on low-speed to stir until just combined.
8 oz mascarpone cheese
Add about 2 cups (250g) of the powdered sugar, vanilla extract, cinnamon, and salt and gently stir until just-combined.
2 ⅓ cups powdered sugar, 1 ½ teaspoons vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon table salt
In a separate mixing bowl, combine cold heavy cream and remaining (⅓ cup/41g) powdered sugar. Use an electric mixer to beat until mixture is thick and fluffy and you’ve reached stiff peaks (mixture will have Cool whip consistency).
1 cup heavy cream
Add whipped cream mixture to the ricotta mixture and use a spatula to gently fold together until completely combined.
Carefully fold in chocolate chips.
½ cup mini chocolate chips
Serve immediately or cover and refrigerate for 30-60 minutes before serving with your favorite dippers.
Preferred dippers

Video

Notes

Storing

Store in an airtight container in the refrigerator for up to 3 days.

Nutrition