Ingredients:

  • 15 oz whole milk ricotta cheese, well-drained
  • 8 oz mascarpone cheese, softened
  • 1.5 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup mini semi-sweet chocolate chips

Instructions:

  1. Drain the ricotta using a fine-mesh strainer lined with cheesecloth for at least 30 minutes to remove excess whey.
  2. In a large mixing bowl, cream the drained ricotta and softened mascarpone with an electric mixer on medium-high speed for 2–3 minutes until smooth and aerated.
  3. Gradually add the sifted powdered sugar and vanilla extract at low speed. Mix until just combined, being careful not to overbeat.
  4. Using a silicone spatula, gently fold in the mini semi-sweet chocolate chips by hand.
  5. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes before serving. Garnish with additional chocolate chips if desired.