Cannoli Dip

Ingredients

For the Dip:

• 1 pound mascarpone cheese
• 1 pound whole-milk ricotta cheese
• 2 cups powdered sugar, plus more for garnish
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon fine sea salt
• 1 tablespoon vanilla extract
• Grated zest of 1 orange
• 2 cups mini semisweet chocolate chips, plus more for garnish
• Cocoa powder, for garnish

For the Cannoli chips:

• 2 cups all-purpose flour, plus more for dusting
• 3 tablespoons white sugar
• ½ teaspoon ground cinnamon½ teaspoon fine sea salt
• 2 tablespoons cold unsalted butter
• ½ cup dry white wine
• 1 large egg, plus 1 large egg yolk
• Vegetable oil, for deep frying

Instructions

1. 1
   To make the dip, in a stand mixer with the whisk attachment, whip the mascarpone and ricotta at medium speed until combined and smooth. Sift and add 1 cup of the powdered sugar to the cheese mixture and whip for 30 seconds. Sift and add the second cup of powdered sugar and whip until just incorporated. Add the cinnamon, nutmeg, salt, vanilla, orange zest, and chocolate chips and whip until nicely combined and fluffy.
2. 2
   Transfer the dip to a large bowl and garnish with additional chocolate chips and a dusting of powdered sugar and cocoa powder. Cover with plastic wrap and refrigerate until ready to serve.
3. 3
   To make the cannoli chips, in a large bowl, whisk together the flour, sugar, cinnamon, and salt. Cut the butter into the flour using a pastry cutter until the flour looks wet and crumbly. Add the wine, egg, and egg yolk and stir with a silicone spatula until a dough forms.
4. 4
   Knead the dough for a couple minutes on a lightly floured surface, until no dry flour remains. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
5. 5
   When ready to fry the chips, pour the oil into a large, heavy-bottomed pot and heat to 375 degrees F.
6. 6
   On a floured work surface, roll out the dough to 1/8 inch thick. The dough may be sticky, so add more flour to the surface as necessary. Slide an offset spatula under the dough to make sure it is not sticking.
7. 7
   With a pizza slicer or a long knife, cut the dough into the desired shapes, such as triangle chips or strips.
8. 8
   Working in small batches, fry the dough pieces for 3–4 minutes, or until a deep golden brown, flipping them halfway through cooking.
9. 9
   Remove from the oil and place on a wire cooling rack or a baking sheet lined with paper towels to cool.
10. 10
    Serve the fresh cannoli chips alongside the chilled cannoli filling. If you’re making the cannoli chips ahead of time, let them cool completely before storing them in an airtight container.