Serve this dip with broken cannoli shells, pizzels, graham crackers, pretzels, nilla wafers, or just about anything crunchy.
1 cup Ricotta Cheese
2/3 cup Heavy Cream
1 tsp. Vanilla
1/2 cup Powder Sugar
1 cup Sugar
1 cup Marscapone Cheese
6 oz. of Mini Chocolate Chips
Place Ricotta Cheese in a cheese cloth and drain in the fridge over night in a colander in a bowl.
The following day, add all ingredients into a bowl (except chocolate chips) and mix with a mixer until desired consistency. If you beat it too long, the cream will turn into butter.
Once you reach your desired consistency than fold in your chocolate chips.
Refrigerate, freeze or serve.
Serve with cannoli chips, pretzels, gram crackers, and/or fruit.