Kids of all ages will love this Spooky Chocolate-Glazed Cannoli Dip loaded with mini chocolate chips and scooped up with bat chips! Make it ahead for an easy and irresistible Halloween treat!
Cannoli anything gets our attention, and this dip is always a crowd-pleaser. I originally published this post a couple years ago when I was still shooting with my phone. Since Halloween parties are coming up it was the perfect excuse to make another batch and retake some photos with the kids ready to pounce once the shoot was over.
Remember to PIN THIS to save the recipe for later!
Making Spooky Chocolate-Glazed Cannoli Dip
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 deliciousness that only gets better with a full cup of mini chocolate chips.🤗
Simply spread the cannoli filling in a pie plate, and it’s ready for the glaze.
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. Let the glaze set a bit before piping on the web or design of choice.
Tip! Practice piping on parchment or something before heading straight to 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 or gluten-free tortillas. Give them a quick coat of cooking spray, lightly sprinkle with a simple sugar/pumpkin spice mixture, and pop in the oven. A fun 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!!
If you’re still not quite quenched with chocolate, check these out!
- Fall Spiced Mocha Lava Cakes
- Midnight Crackles
- Soft Dark Chocolate Chunk Cookies
- Nutty Irishman Cheesecake Swirled Brownies
- Mocha Chocolate Chip Banana Bread
- Boston Cream Pie Cupcakes
- Hand mixer
- Mixing bowls
- 7-inch Santoku knife
- BPA-free cutting boards
- 9-inch pie plate
- Halloween cookie cutters
Spooky Chocolate Glazed Cannoli Dip with Spooky Chips
- 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
SPOOKY CHIPS (optional)
- 6 8-inch flour tortillas
- Cooking spray
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- Beat ricotta 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 about 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.
SPOOKY CHIPS (optional)
- Preheat oven to 375°F. Using 3-inch Halloween cookie cutters, cut tortillas one at a time into bats, ghosts or pumpkins.
- 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 about 4 dozen chips. Store in an airtight container.
DID YOU MAKE THIS RECIPE?
This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!