Using an electric hand mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat the mascarpone cheese for 2-3 minutes until smooth, then add the ricotta and cream for another 2 minutes.
Add the vanilla, cinnamon and orange zest, combining again. Lastly, add the powdered sugar, starting at a low speed, until combined. Do not over mix.
Fold in the mini chocolate chips by hand. Cover and chill for 1-2 hours before serving.
Chocolate Covered Waffle Cones
Break the chocolate bar into pieces and place it in a microwave-safe bowl. Microwave it for 1 minute, checking it after 30 seconds to stir. Dip the cones in the chocolate and place them on parchment paper to dry.
Serving
Garnish the dip with more chocolate chips and serve with dippers including the waffle cones, fresh strawberries, pretzels or other desired cookies.
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Notes
*To achieve a thick cannoli dip, make sure you drain the ricotta really well. Drain it in a fine mesh sieve lined with cheesecloth in the refrigerator, uncovered overnight. In the morning, wring it in the cheesecloth to push any more moisture out. Roll the dry ricotta on a few paper towels.