Copper State Cook Book 2020

Cannoli Dip
Chocolate Covered
Marshmallows
15 ounces Ricotta cheese,
strained*
8 ounces Mascarpone cheese
2/3 cup powdered sugar, plus
more for dusting if desired
½ cup heavy cream**
½ cup mini semi-sweet
chocolate chips (chopped
pistachios would also
be good)
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In a mixing bowl using a spatula, blend together Ricotta and
Mascarpone cheese, while pressing mixture along bottom
of bowl to smooth mixture. Fold in powdered sugar. In a
separate mixing bowl, whip heavy cream until stiff peaks
form. Add half of whipped cream to Ricotta mixture and
fold until combined, then add remaining half and fold
until combined. Fold in chocolate chips, reserving 1 to 2
tablespoons to garnish. Serve topped with remaining
chocolate chips, dusted lightly with powdered sugar if
desired and serve with graham crackers, strawberries, cannoli
chips or fried flour tortilla chips dusted lightly with cinnamon.
Notes:
* To strain I simply lay the ricotta over several layers of
paper towels, then wrap and squeeze to remove
excess moisture. You want to remove enough moisture
that the Ricotta should hold it’s shape pretty well so you
may want to do this step twice.
** If you don’t want the dip fluffy you can reduce the
amount of heavy cream or even omit it (which will give it
a texture closer to a traditional cannoli filling).
Using a double boiler OR microwaveable bowl, melt
chocolate. Prepare a bowl with sprinkles. Use a fork or
skewer to attach marshmallows and dip in chocolate, then
roll in sprinkles. Allow to cool (or eat immediately!)
Submitted by Loreto | Encanto Branch
“Food should be fun.”
Chocolate for melting
1 bag medium marshmallows
Sprinkles
30 Submitted by Rhiann | Account Recovery
– Thomas Keller
31
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