S'mores Cannoli Dip
Chef Ryan
8
1 hours 15 minutes
Desserts
This no-bake dip turns cannoli filling into a scoop-and-dunk dessert, folding whipped ricotta, marshmallow fluff, and Spiceology S'mores Blend together with a swirl of chocolate chips. Strain the ricotta ahead of time, give it a quick mix, and let it chill for the perfect texture.
Ingredients
- 475g (about 2 cups) ricotta, strained (see note below)
- 200g cream cheese or mascarpone cheese, softened to room temperature
- ½ cup marshmallow fluff
- 1.5 Tbsp Spiceology S'mores Blend
- 1 cup powdered sugar
- 1 cup chocolate chips, divided
- 1 tsp vanilla paste or extract
- 2 whole graham cracker sheets, broken into pieces
Directions
- At least 4 hours ahead (or the night before), line a fine-mesh sieve with cheesecloth, set it over a bowl, add the ricotta, and refrigerate to strain off excess liquid. Skipping this step leaves too much whey in the dip and it won't set up.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the strained ricotta and softened cream cheese (or mascarpone). Mix on medium speed until smooth, about 1–2 minutes.
- Reduce speed to low and add the powdered sugar in two additions, mixing until no dry streaks remain.
- Add the marshmallow fluff, S'mores Blend, ¾ cup of the chocolate chips, vanilla, and the 2 broken graham cracker sheets. Mix on low just until combined, 15–20 seconds — overmixing will deflate the fluff and thin the dip.
- Transfer to a serving bowl, smooth the top, and sprinkle with the remaining ¼ cup chocolate chips. Cover and refrigerate at least 1 hour, until firm enough to scoop.
- Serve chilled, with graham crackers alongside for dipping.
Recipe Products
