Spooky Chocolate Glazed Cannoli Dip with Spooky Chips
Creamy, fluffy cannoli dip loaded with mini chocolate chips and blanketed in a silky, dark chocolate glaze and white chocolate web. A perfect Halloween treat for kids of all ages!
Servings 12 servings
Calories 401kcal
Equipment
Ingredients
CANNOLI DIP
- 16 ounces 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
CHOCOLATE GLAZE
- 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
Instructions
CANNOLI DIP
- 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.
CHOCOLATE GLAZE
- 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.
Notes
*Cream cheese can be substituted for the mascarpone. Add 1-2 tablespoons of heavy cream to get the right consistency.
Nutrition
Serving: 1 serving | Calories: 401kcal | Carbohydrates: 26g | Protein: 8g | Fat: 27g | Cholesterol: 54mg | Sodium: 52mg | Potassium: 228mg | Fiber: 2g | Sugar: 15g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 139mg