Mexican Chocolate Cannoli Dip Food

CHOCOLATE CANNOLI DIP

Steps:

• Place 1/2 cup mini chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each one until chocolate has melted and smooth. Set aside to cool.
• Place ricotta, mascarpone, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined. Mix in the cooled melted chocolate.
• Mix in vanilla, orange zest, cinnamon, and salt until well combined. Stir in remaining mini chocolate chips.
• Top with mini chocolate chips and/or chopped nuts and serve immediately or cover and refrigerate until ready to serve.

CANNOLI DIP

Steps:

• Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

MEXICAN CHOCOLATE CANNOLI DIP

Steps:

• whisk the instant pudding mix with the milk for 2 minutes
• place in the fridge for 1 hour
• preheat the oven to 350 degrees
• in a small bowl combine the granulated sugar and 1 tbsp of the cinnamon
• brush both sided of the tortillas with the melted butter then sprinkle the cinnamon sugar mixture over even over both sides
• cut the tortillas into 4 pieces
• lay on a baking sheet in an even layer and bake for 8 minutes
• flip and bake for another 8 minutes and allow to cool
• whisk together the ricotta cheese, chocolate pudding and remaining 1/4 tsp of cinnamon
• place in a bowl and serve with the cinnamon sugar tortilla chips.
• Enjoy!

MEXICAN CHOCOLATE DIP

Steps:

• In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.

CANNOLI DIP

Steps:

• Beat together ricotta cheese, sugar, candied citron and lime zest. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips.

CANNOLI DIP

Steps:

• In a medium heavy-bottomed pot over medium-high, heat 2 inches oil to 350 degrees. While oil heats, working with one wrapper at a time, use a 1 3/4-inch fluted round cookie cutter to punch out individual cannoli chips. Working in batches of 10 to 12, fry chips, turning often with a spider or slotted spoon, until golden and bubbly, 30 seconds to 1 minute. Transfer to a rimmed baking sheet lined with paper towels to drain.
• Line another rimmed baking sheet with parchment. Melt 1 cup chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth. Dip one edge of each cannoli chip in melted chocolate, scraping bottom against side of bowl, and sprinkle with pistachios. Lay on parchment. Repeat with remaining cannoli chips. Refrigerate for at least 10 minutes and up to 1 day.
• While chips chill, stir together ricotta, mascarpone, sugar, lemon zest, vanilla, and salt. Sprinkle remaining 1/4 cup chocolate chips over dip and serve, alongside cannoli chips.

CANNOLI DIP

Steps:

• Slice tortillas into eight wedges and place on sprayed cookie sheet.
• Spray tops with cooking spray then use fingers to sprinkle wedges with cinnamon.
• Place in oven to broil until golden brown and crispy.
• While these are cooking, mix ricotta, sugar, chocolate chips, cherries, vanilla and cinnamon.
• Serve chilled.

THE EASIEST CANNOLI

Steps:

• Mix cheese, sugar, cinnamon and chips together well and stuff into cannoli shells. You can dip one end of the finished cannoli in the melted chocolate and roll in chopped nuts if you like.

CANNOLI DIP

Steps:

• Mix all ingredients together except for waffle bowls or cones.
• Chill.
• To serve - break waffle bowls or cones into chip size pieces. Dip into cannoli dip and enjoy!