Chocolate Ricotta Cannoli Dip (Printable Version)
# What You Need:
→ Cinnamon Sugar Chips
01 -
6 large flour tortillas
02 -
60 g unsalted butter, melted
03 -
70 g granulated sugar
04 -
2 tsp ground cinnamon
→ Chocolate Ricotta Cannoli Dip
05 -
375 g ricotta cheese, well-drained
06 -
115 g mascarpone cheese, softened
07 -
60 g powdered sugar, sifted
08 -
1 tsp vanilla extract
09 -
90 g mini dark chocolate chips
10 -
1/2 tsp orange zest (optional)
# Steps to Follow:
01 -
Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
02 -
Brush both sides of each tortilla with melted butter.
03 -
In a small bowl, mix together granulated sugar and ground cinnamon. Sprinkle both sides of the tortillas evenly with the cinnamon sugar mixture.
04 -
Cut each tortilla into 8 wedges. Arrange the wedges in a single layer on the prepared baking sheets.
05 -
Bake for 8–10 minutes, turning halfway, until golden and crisp. Let cool completely.
06 -
In a medium bowl, beat together ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
07 -
Fold in the mini dark chocolate chips and orange zest, if using.
08 -
Transfer to a serving bowl and sprinkle with extra chocolate chips if desired.
09 -
Serve the dip with cinnamon sugar chips on the side for dipping.
# Additional Notes:
01 -
For extra crunch, let the chips cool completely before serving.
02 -
You can use chocolate shavings or chopped pistachios as an extra topping for the dip.
03 -
Swap mascarpone for cream cheese if unavailable.
04 -
Pair with a sweet dessert wine like Vin Santo or Moscato.