Ingredients:

  • 15 oz whole milk ricotta cheese, drained
  • 8 oz mascarpone cheese, softened
  • 1.5 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 1 tsp fresh orange zest
  • 0.75 cup mini semi-sweet chocolate chips

Instructions:

  1. Place the ricotta in a cheesecloth-lined strainer over a bowl. Let it sit for at least 4 hours, or ideally overnight, to remove excess whey.
  2. Sift the sugar. Pass your 1.5 cups of powdered sugar through a sieve into a small bowl.
  3. Cream the mascarpone. In a large mixing bowl, beat the softened mascarpone until it looks smooth and glossy.
  4. Incorporate the ricotta. Add the drained ricotta to the mascarpone and beat on medium speed for 1 minute until the mixture is unified.
  5. Add aromatics. Pour in the vanilla and sprinkle the cinnamon and orange zest over the top.
  6. Sweeten the base. Gradually add the sifted powdered sugar while mixing on low.
  7. Whip to peaks. Increase speed to medium high and beat for 2 minutes until the dip looks thick and holds its shape.
  8. Fold the chocolate. Use a spatula to gently stir in 0.75 cup of mini chocolate chips. Note: Folding by hand prevents the chips from breaking or graying the cream.
  9. Chill the mixture. Cover and refrigerate for at least 30 minutes until the flavors meld and the fat firms up.
  10. Final garnish. Sprinkle a few extra chips and a pinch of zest on top just before serving.