Cannoli Dip Chocolate Orange (Printer-Friendly)

Sweet and airy dip with ricotta, mascarpone, mini chips, and fresh orange zest. Ideal for gatherings or desserts.

# What You’ll Need to Cook:

01 - 250 g ricotta cheese, drained if watery

02 - 225 g mascarpone cheese, at room temperature

03 - 60 g powdered sugar, sifted

04 - 1 teaspoon pure vanilla extract

05 - 120 ml heavy cream, well chilled

06 - 70 g mini chocolate chips

07 - 1 tablespoon freshly grated orange zest

08 - Italian pizzelle cookies for dipping

01 - In a large mixing bowl, blend together ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

02 - In a separate chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form.

03 - Gently fold the whipped cream into the ricotta mixture, taking care to retain the airy texture.

04 - Fold in the mini chocolate chips and orange zest until evenly distributed.

05 - Refrigerate the dip for at least 60 minutes before serving. Present chilled with pizzelle cookies on the side for dipping.

01 - For best results, use high-quality ricotta and mascarpone. Ensure that the heavy cream is thoroughly chilled for optimal whipping volume.

02 - Adjust sweetness by gradually adding powdered sugar to taste during the mixing process.

03 - Dip may be prepared up to 3 days in advance and stored covered in the refrigerator.

04 - Crushed pistachios can be added as a garnish for a classic cannoli touch.