Ingredients
Scale
- (1) 15 oz. Container Whole Milk Ricotta cheese
- 3/4 Cup Powdered Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 Cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/2 Cup Mini Semisweet Chocolate Chips
- Zest from 1 Lemon
- Serve with: Waffle cones broken into pieces, Pizzelle cookies, Cannoli shells, Strawberries
Instructions
- Place a small wire colander over a bowl. Line it with cheese cloth. Add the ricotta cheese and either pull the excess cheese cloth over it or place a paper towel on top. Place it in the fridge and allow the excess moisture to drip into the bowl. (Do NOT skip this step).
- In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and a pinch of salt. Whisk to completely combine.
- In a separate bowl beat the heavy cream and vanilla until fairly stiff.
- Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta.
- Refrigerate until ready to serve or insert into cannoli shells.
Nutrition
- Serving Size: 1