Cannoli Cream Dip

For the cannoli cream dip:

Combine the ricotta and mascarpone in a large bowl. Gently, fold the two ingredients together to combine. Set aside.

In the bowl of your stand mixer, with whisk attachment fixed, combine the confectioner’s sugar and heavy cream. Turn the speed to medium to medium-high and mix until stiff peaks form, approximately 6-7 minutes. Once your cream has reached this consistency, gently fold the whipped cream into the cheese mixture. Next add the cinnamon, orange zest and orange juice. Stir again to combine. Add the chocolate chips, reserving a tablespoon (for garnish). Stir again to combine. Cover and refrigerate for at least 1 hour before serving. Once chilled, garnish with the rest of your mini chocolate chips.

For the fried wontons:
Pour the vegetable oil into a large saucepan so that it fills about 1 inch up the side of the pan. Heat the vegetable oil to 350 F.

While the oil is heating up, combine the ground cinnamon and sugar in a small bowl. Set aside.

Starting with one wonton triangle, gently place it into the hot oil. Let it fry on one side for 1-2 minutes and then flip and fry for another minute. Remove from oil using a slotted spoon or kitchen spider and transfer to a paper towel lined plate. Immediately sprinkle with the cinnamon and sugar mixture. Repeat this step for the rest of the wontons. At this point, you can fry a couple at a time, as long as you don’t overcrowd the pan. Also, watch the heat of the oil. It may drop with the amount of wontons you decide to add to the pan. Adjust the heat on your burner accordingly.

Serve the cannoli dip with the fried wontons, strawberries and chocolate graham crackers. Will keep in the refrigerate for 2-3 days.

Enjoy!