This Cannoli Dip is silky and decadent all while being so easy to whip up. It only requires 6 ingredients and pairs perfectly with homemade pizzelles, which I have a beginning friendly variation for below!
Cannoli Dip
What you’ll need:
Cannoli Dip:
- Mascarpone Cheese
- Ricotta Cheese
- Powdered Sugar
- Vanilla Extract
- Salt
- Chocolate Chips
Pizzelle/Waffle Cone Dippers:
- Heavy Cream
- Vanilla Extract
- Almond Extract
- Salt
- Gluten Free All Purpose Flour
- Powdered Sugar
- Cinnamon
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
Cannoli Dip:
- gluten free
- grain free
- vegetarian
- nut free
Pizzelle/Waffle Cone Dippers:
- gluten free
- vegetarian
- nut free
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
This recipe was created to be on my Not Your Nonna’s Dinner Party Menu.
Dinner Party Menu:
- Pasta Chips
- Meatball Sub Crostini
- Overdressed Greens Salad with Sweet Onion Dressing
- Easy Focaccia
- Zucchini Lasagna
Stay tuned for the rest of the recipes as well as a full look at the party!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- In a large bowl, whip the cream with extracts and salt using a hand mixer or stand mixer. Mix until just slightly thickened but still soft.
- Sift the flour, powdered sugar and cinnamon into the bowl, then fold it into the heavy cream mixture.
- Cover the bowl and allow the batter to chill in the fridge for 30 minutes.
- Using a pizzelle maker, you'll place 1 tbsp of batter into the center to create each cookie. Repeat the process until you've used all the batter, which will give you 20-22 cookies.
- Note that I had to trim the excess off of most of my cookies to make them look "nice" but what is important is how they taste!
- Ensure the two cheeses are drained of any and all moisture.
- In a large bowl, mix together the mascarpone, ricotta, salt and vanilla with a stand or hand mixer.
- Sift the powdered sugar into the bowl, then fold it in using a spatula.
- Finally, fold in the chocolate chips. Feel free to use as many as you'd like here!
- Keep cold until ready to enjoy. I serve mine in individual bowls with cookies on the side for dipping.
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