CANOLI DIP
Today I’m telling you about cannoli dip! That’s that white cream mixture in the picture above!
So cannoli’s seem scary to me… I’m talking about making the shell; molding it then frying it. I’ve seen Buddy the cake boss do it before! It looked easy, but that goes for everything I’ve seen him make (it looks easy).
Now a cannoli dip… That’s more up my alley!
I love dips.
This dip is actually one of my new favs because it’s a mixture of ricotta and cream. The texture of it is surprising when you think about the chunky ness of the ricotta and the smooth texture of the cream. But when mixed together the two become the inside of a cannoli. I guess I never really realized it had that texture before! The shell seems to disguise the cream.
Ingredients:
15 ounce ricotta part skim
8 ounces mascarpone cheese
2/3 cup powdered sugar (extra for topping)
1 cup heavy cream
1/2 cup mini semi sweet chocolate chips
Directions:
Mix ricotta and mascarpone cheese with a spatula. Push the mixture onto the bottom of the bowl to smooth out the mascarpone. Keep mixing and smooshing onto the bottom until smooth (this might take a few minutes).
In a separate bowl whip the heavy cream until it forms peaks. Fold half of the whipped cream into the ricotta mixture. Add the remaining cream and fold in gently (keeping the air in the mixture). Next fold in the chocolate chips until well combined.
I transferred my mixture into a smaller bowl for presentation. Top the dip with powdered sugar and a few extra chips, as if there weren’t already enough!
I served mine with graham crackers. I would suggest strawberries, other fruits, and maybe even cannoli pieces! ;)
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