Ingredients:

  • 15 oz whole milk ricotta cheese, strained
  • 8 oz mascarpone cheese, slightly softened
  • 4 oz full-fat brick cream cheese, room temperature
  • 1.5 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 0.25 tsp ground cinnamon
  • 0.75 cup mini semi-sweet chocolate chips
  • 1 bag cannoli chips or broken waffle cones for serving

Instructions:

  1. Place the ricotta in a fine-mesh sieve over a bowl and use the back of a spoon to press out excess liquid (whey). For best results, let it drain for 30 minutes, or a firm 2-minute press for a quicker version.
  2. In a large mixing bowl or stand mixer, beat the slightly softened mascarpone and room temperature cream cheese together until velvety and smooth.
  3. Fold the strained ricotta cheese into the cream cheese mixture until no large lumps remain.
  4. Gradually add the powdered sugar and ground cinnamon, then add the vanilla extract. Mix on low speed for 1 minute until the mixture looks aerated and glossy.
  5. Using a rubber spatula, gently fold in the mini chocolate chips until evenly distributed.
  6. Transfer to a serving bowl and chill for 30 minutes before serving with cannoli chips or waffle cone pieces.