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Cannoli Dip

Cannoli Dip

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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Pizzelle/Waffle Cone Dippers (optional)
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • pinch salt
  • 1 ½ cups gluten free all purpose flour (I use Bob's Red Mill 1:1 Gluten Free Flour)
  • 1 ½ cups powdered sugar
  • ¼ tsp cinnamon
Cannoli Dip
  • 1 cup mascarpone cheese
  • 15 oz ricotta, drained of all moisture
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • pinch salt
  • 1 cup mini chocolate chips

Equipment

  • Hand or Stand Mixer
  • Pizzelle Maker (if making your own!)
  • Sifter (to ensure your powdered sugar and flour are free of clumps)

Method
 

Pizzelle/Waffle Cone Dippers (optional)
  1. 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.
  2. Sift the flour, powdered sugar and cinnamon into the bowl, then fold it into the heavy cream mixture.
  3. Cover the bowl and allow the batter to chill in the fridge for 30 minutes.
  4. 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.
  5. 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!
Cannoli Dip
  1. Ensure the two cheeses are drained of any and all moisture.
  2. In a large bowl, mix together the mascarpone, ricotta, salt and vanilla with a stand or hand mixer.
  3. Sift the powdered sugar into the bowl, then fold it in using a spatula.
  4. Finally, fold in the chocolate chips. Feel free to use as many as you'd like here!
  5. Keep cold until ready to enjoy. I serve mine in individual bowls with cookies on the side for dipping.