Cannoli Dip

5 from 1 vote

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Make this easy Cannoli Dip combines creamy ricotta, mascarpone and chocolate chips. Then add your favorite extras for authentic Italian cannoli flavor in every bite.

Prep Time10

Draining Time4

Total Time4 10

Servings: people

Author: Marcellina

Equipment

Stand mixer or electric hand mixer

Ingredients

1 ½ cup (375 g) full fat ricotta cheese
¾ cup (185 g) mascarpone cheese
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon ((optional) See Note 1)
Finely grated zest of 1 small orange ((optional) See Note 2)
3 tablespoons chopped pistachio nuts ((optional) See Note 3)
¼ cup finely chopped dark chocolate or mini chocolate chips

Instructions

Line a strainer with cheesecloth or paper towels. Spoon in the ricotta and set the strainer over a bowl. Cover with plastic wrap. Refrigerate for 2-4 hours to drain.
Beat the drained ricotta in a bowl with an electric mixer until smooth and creamy. It’s important at this stage to get the ricotta as smooth as possible.
Sieve the powdered sugar to remove any lumps. Then mix in powdered sugar, vanilla extract, and ground cinnamon, and beat to combine thoroughly.
Add the mascarpone, then beat until just combined.
Grate the orange zest directly into the ricotta mixture. Then add the chopped chocolate or mini chocolate chips, and pistachio nuts (if using) and stir to combine. Taste and sweeten with more sieved powdered sugar if desired.
Transfer the mixture to another bowl. Cover and refrigerate until firm before using. The filling can be prepared up to 24 hours in advance.

Notes

Make this recipe in the typical way or add one, two, or all three (my favorite) additional extras.

Firstly, you can add a little pinch of cinnamon, which is traditional in some areas.
Finely grated orange zest gives the fresh, fragrant taste of candied orange, which often decorates cannoli.
Pistachio nuts are also a typical garnish. If using, toast pistachio nuts in the oven for 5-10 minutes to bring out the nuttiness.

Tips for Success

Plan ahead to ensure you have time to drain the ricotta. This is an important step to creating a creamy dip.
Beat the ricotta very well on its own until smooth and creamy before adding anything else. This helps avoid a grainy texture. If you don't have an electric mixer, the ricotta can be passed through a sieve.
Don't overmix once the sugar and mascarpone are added, or the dip can become too soft.
Zest the orange straight into the bowl. The oils release as you zest, adding a lovely burst of fresh flavour right into the ricotta.
Refrigerate for about an hour before serving. This allows everything to come together and gives the dip a thicker, creamier consistency.

Nutrition