Ingredients
Method
Drain the ricotta.
- Line a fine-mesh strainer with cheesecloth or paper towels. Add ricotta and let it drain 1–2 hours, or at least 30 minutes if rushed, until it can hold its shape.
Whip the cheeses.
- Add the drained ricotta and mascarpone to a bowl. Use a stand mixer or hand mixer and beat for 3–5 minutes until smooth, thick, and glossy.
Add sweetness and flavor.
- Sift powdered sugar into the bowl a little at a time. Add vanilla and orange zest. Beat just until combined and silky.
Fold in chocolate chips.
- Add the mini chips and fold gently with a spatula so the mixture stays airy. Save a few for topping.
Taste and adjust.
- If you want a sweeter dip, add a bit more powdered sugar. If it feels too thick, fold in 1 tablespoon cold cream.
Chill and serve.
- Chill for 30–60 minutes. Before serving, let the dip sit out for 10–15 minutes so it softens. Serve with crunchy dippers or fruit.
Notes
- Drain the ricotta well—this is the key to a thick, scoopable dip that doesn't get watery.
- Mini chocolate chips hold their shape best. Stir them in right before serving if you want them extra crisp.
- Let the dip rest at room temperature before serving so it scoops smoothly.
- Avoid the freezer. Ricotta doesn’t thaw well and becomes grainy.