Kids of all ages will love this Spooky Chocolate Glazed Cannoli Dip loaded with mini chocolate chips and scooped up with ‘spooky’ bats and ghosts! Can be made ahead for the perfect Halloween treat!
Cannoli anything gets my attention. Cannoli cake, cannoli pie, cannoli dip, and of course, a straight-up cannoli. What’s even better, making your own cannoli filling is a cinch. Simply whip ricotta and mascarpone cheese with powdered sugar, cinnamon, nutmeg, and vanilla. And, voila! You have creamy, fluffy, and not too sweet cannoli love that only gets better with a full cup of mini chocolate chips. Sweet dreams do come true.
And just when you thought cannoli dip couldn’t get any better, it gets a dark chocolate lava blanket poured over top. A white chocolate web screams Halloween as would little ghosts or other ghoulish decorations you can conjure up.
The glaze is all of three ingredients: dark chocolate, butter, and honey. Melt this trio over a barely simmering water bath until silky smooth. Then watch it glisten as you pour it over the cannoli filling. Sheer heaven. Let the glaze set a bit before piping the melted white chocolate web. Tip of the day – practice piping on parchment or something before unleashing on the glaze! One could argue I could’ve used a little more practice but sometimes you just gotta roll. 🙂
By all means, you can pat yourself on the back at this point and start digging in with broken waffle cones, pizzelle cookies, or graham crackers. But if you’re looking to drive the nail in the coffin, cut out spooky shapes from flour tortillas. Give them a quick coat of cooking spray, lightly sprinkle with a simple sugar/pumpkin spice mixture, and pop in the oven. A winning finishing touch!
Hope you and your gang enjoy digging into this diabolically delicious dessert. Remember, you can change up the design to suit your taste and season. Have a Happy and Safe Halloween!!
- 16 ounces whole milk ricotta cheese, drained of excess liquid
- 8 ounces mascarpone cheese*, softened
- ½ cup confectioner’s sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup mini semi-sweet chocolate chips
- 4 ounces bittersweet or semi-sweet chocolate, chopped
- 5 tablespoons unsalted butter, cut into ½-inch cubes
- 1 tablespoon honey
- 3 ounces white chocolate, melted
- 10 8- inch flour tortillas
- Cooking spray
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
Beat ricotta cheese and mascarpone cheese together in a large bowl until smooth. Mix in sugar, vanilla, cinnamon and nutmeg until well combined. Stir in chocolate chips. Spread mixture evenly in a 9-inch pie plate. Cover with plastic wrap and refrigerate while making the glaze. (Makes 4 cups)
Place chocolate, butter and honey in a medium bowl over a pot of barely simmering water. Stir frequently until the chocolate is almost completely melted. Remove the bowl from the heat and set aside to finish melting. Stir a couple times until glaze is perfectly smooth. Let cool slightly before pouring evenly over the cannoli mixture. The glaze should be the consistency of heavy cream.
Melt the white chocolate in the microwave or over a water bath and transfer to a small sealable plastic bag. Make a small hole in the bag by snipping a corner with scissors. Carefully pipe the white chocolate onto the glaze in a spider web design. Chill uncovered until set then carefully cover with plastic wrap. (Can be made 2 days ahead. Keep refrigerated.) Let sit at room temperature 15 minutes before enjoying. Serve with Spooky Chips, broken waffle cones, graham crackers, or pizzelle cookies.
Preheat oven to 375°F. Using 3-inch Halloween cookie cutters, cut tortillas one at a time into shapes. Place on parchment-lined baking sheets. Lightly spray tortilla shapes with cooking spray. Combine sugar, cinnamon, nutmeg, and cloves in a small bowl. Sprinkle mixture over tortillas. Bake 8-10 minutes or until edges begin to brown. Place on wire rack to cool completely. Makes 50-60 chips.
*Cream cheese can be substituted for the mascarpone. Add 1-2 tablespoons of heavy cream to get the right consistency.