Cannoli Cream Dip (or Topping)
Sometimes you have to listen to your sweet tooth and feed yourself the most indulgent, sugary dessert possible. The last time I listened to my sweet tooth, I decided to make cannoli waffles: soft, pillowy waffles (recipe here) topped with homemade cannoli cream. You can actually watch the demo on Amazon LIVE, but I did tweak the measurements in this recipe just a bit.
You can eat this cannoli cream as a dip with vanilla wafers, or you can use it as a topping for waffles or…a bagel…cake….brownies…omg….lol…I’m getting ahead of myself here. Stop me. I dare you.
Before we get started, I do want to note that it’s best to use a whisk, immersion blender or hand mixer to fully combine all ingredients, while subtly whipping them together. If you don’t have any of these, that’s totally fine. Just make sure your cream cheese (if using — don’t worry, I came here well equipped with ingredient substitutes) is softened. Or, just buy whipped cream cheese to make your life easier. In the recipe below, I list out all of the substitutes you can use. If you’re vegan, feel free to try this with dairy-free substitutes, but I can’t make any promises about the flavor since I’ve never done it.
|3/4cup full fat ricotta|
|4oz cream cheese|
|1/2cup powdered sugar|
|Mini semisweet chocolate chips|
|Immersion blender, hand mixer or whisk|
In a large bowl, combine all of the ingredients. Use a whisk or hand mixer to ensure there are no chunks and that the cream cheese is fully incorporated. Once the mixture is smooth, your dip is done.
If using as a dip, mix chocolate chips into the cannoli mixture. If using as a topping, spread the cannoli cream onto whatever you're topping and then sprinkle chocolate chips on top. If not serving immediately, store covered in the fridge.
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