Cannoli Dip
Back to Recipes & MoreIngredients
- 1¾ cups (459 g or 1 tub) ricotta, full-fat
- 1 cup (120 g) Redpath® Icing Sugar
- 1½ tsp (7 ml) orange blossom water
- 1 tsp (2 g) orange zest, finely grated
- ½ cup (85 g) dark or semi-sweet chocolate, finely chopped
- Pistachio, lightly toasted
- Dark chocolate, chopped
- Orange zest
Equipment
Scale OR dry measuring cups
Measuring spoons
Food processor (with metal blade) OR immersion blender OR handheld mixer
Medium bowl
Large rubber spatula
Serving dish
Instructions
Step 1
In the bowl of a food processor fitted with a metal blade, blend ricotta (see Chef’s Tips) with the Redpath® Icing Sugar until just combined. Add and mix in the orange blossom water and orange zest. Process until ricotta is smooth, creamy, and thoroughly combined.
Step 2
Transfer the ricotta mixture into a medium bowl and, with a large rubber spatula, gently fold in the chopped chocolate. Transfer the dip to a serving dish and cover. Place into the refrigerator to chill; at least 30 minutes.
Step 3
When ready to serve, sprinkle the top of the dip with crushed or chopped pistachio. If desired, add a sprinkling of chopped chocolate and orange zest.
Step 4
Serve with Pizzelle, waffle cone pieces, or fresh fruit for dipping.
