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It’s hard to believe, but the holidays are right around the corner! Time for family gatherings, parties, get-togethers with friends and lots of great food!
If you love cannoli’s as much as I do then this a recipe you might want to keep handy if you’re asked to bring a dessert to a gathering or if you’re just looking for an easy dessert that your family is sure to love.
I’ve made this recipe on several occasions and there has never been a time when someone hasn’t asked me for the recipe. It’s easy, absolutely delicious, pretty enough for entertaining, and it’s one of those recipes that looks like you put far more work into it than you actually did. Let’s face it, simple recipes are always the best, especially around the holidays when we’re all busy and strapped for time.
Give this a try and let me know what you think!
Ingredients
- 8 oz. brick cream cheese, at room temperature
- 1/2 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon (I typically use a little less than a teaspoon, but you can use the full teaspoon if you love the taste of cinnamon)
- 1 3/4 cups mini chocolate chips, divided
- Waffle Cones or Vanilla Wafers for serving
Instructions
- In a medium bowl, beat the cream cheese until smooth. Add the ricotta cheese, powdered sugar, and cinnamon and beat until combined. Stir in 1 cup of the chocolate chips.
- Pile the mixture onto a piece of plastic wrap. Gather the plastic wrap around the top of the mixture and gently shape the mixture into the shape of a ball. Refrigerate for at least 1 hour (or until it becomes firm).
- Place the remaining ¾ cup of chocolate chips on a plate or in a shallow dish. Open the plastic wrap and turn the cheeseball onto the chocolate chips. Use your hands to gently press the chocolate chips into the ball to coat with chocolate chips.
- Serve with pieces of Waffle Cones or Vanilla Wafers.
- Make sure you are using full-fat ingredients, not skim or low-fat
- When you pile the cannoli mixture onto the plastic wrap it will be very sticky and soft. Simply do your best to mold the plastic wrap around the filling so it becomes a ball. I cheated a bit and placed the ball wrapped in plastic wrap in a small bowl so the top of the mixture would form into a nice, round ball. Also, on several occasions, when I've been in a rush, I've placed the mixture in the freezer for awhile so it would firm up quicker. (You definitely don't want to freeze it, so you need to keep your eye on it.)