CANNOLI CHEESEBALL
8 ounces cream cheese, at room temperature
1/2 Cup ricotta cheese
1/2 Cup powdered sugar
1 teaspoon cinnamon
1 3/4 Cups mini chocolate chips, divided
vanilla wafers or graham crackers, for serving
In a medium bowl, beat the cream cheese until smooth. Add the ricotta, powdered sugar, and cinnamon and beat until combined. Stir in 1 cup of the chocolate chips.
Lay out 2 pieces of plastic wrap perpendicular to each other. Dump the mixture out into the center. Gather the plastic up around the mixture and shape into a ball shape. Refrigerate 2 to 4 hours, or overnight.
Place the remaining chocolate chips on a plate. Remove the cheeseball from the plastic wrap onto the chocolate chips. Roll the chocolate chips to coat.
Serve the cheeseball with the vanilla wafers or graham crackers.
NOTES
Make sure you are using full fat ingredients, not skim or low-fat. Low-fat ingredients will alter the final product.
If your ricotta is not fairly firm, you may need to let it drain beforehand, or the cheeseball will not set up.