Cannoli Cheeseball

I’ve always been infatuated with cannolis.  There’s something about that fried pastry dough that’s rolled into a log and filled with that creamy filling.  Andy my favorite version is capped off mini chocolate chips.  It’s a perfect dessert; crunchy, creamy, with a hint of chocolate.  It’s not too heavy or too sweet; it’s the perfect balance.

While I would love to take the challenge of making cannolis at home, I just haven’t found the time.  it’s not that it would be hard, but I know my little helper would want to be there every step of the way and I just don’t want to risk him getting burned.  So, the traditional cannolis will go on the infamous waiting list.

In the meantime, this cannoli cheese ball will definitely tied me over.  And, it’s a perfect recipe for my little guy to help me with.  Not to mention it comes together fairly quickly, it’s no bake, portable making it ideal to take to parties or gatherings, and it’s incredibly addicting. Oh, and it’s a cheeseball…and let’s face it, who doesn’t like a cheeseball?

If you’ve never made a cheeseball it’s incredibly simple.  They come in all shapes and flavors; sweet and savory.  They come together pretty quickly and easily.  To make coating them a little easier, and a little less messy, they are chilled for at least an hour and then rolled in the desired coating.

This cannoli cheeseball is amazing.  It’s everything you love about the traditional cannoli all rolled up in a cheeseball.  To make it even better, it’s rolled in about a cup of mini chocolate chips.  It’s creamy, slightly sweet with just a hint of cinnamon and a little texture from the chocolate chips.  It can be served with graham crackers, vanilla wafers, or even pound cake crisps.

This dip is delicious and so addicting.  You will have to use all your willpower to resist taking the entire ball, cuddling up on the couch and inhaling it yourself.  So, the next time you want something sweet or need an easy and impressive dessert make this cannoli cheeseball.  

Cannoli Cheeseball

Ingredients:


1 (8oz) block cream cheese, room temperature
1/2 Cup ricotta cheese
1/2 Cup powdered sugar
1 Tsp cinnamon
2 Cups mini chocolate chips, divided

To serve-vanilla wafers or graham crackers

Directions:

Place cream cheese in a medium bowl and beat until smooth.  Add the ricotta, powdered sugar and cinnamon and mix to combine.  Add 1 cup of chocolate chips and stir to incorporate.

Place the mixture in the center of a piece of plastic wrap.  Gather the plastic wrap, bringing it up around the sides of the mixture, and bring the edges together while squishing the mixture into a ball.  Place in the refrigerator for at least 1 hour.

Place the remaining 1 cup of chocolate chips on a plate or in a shallow bowl.  Open the plastic wrap and turn the cheeseball onto the chips.  Using your hands, roll the ball to coat in the chips.

Place on dish and serve with vanilla wafer and graham crackers.

Recipe source: Taste and Tell, who adapted it from The Rachel Ray Show