Whipped Cannoli Mousse
This Whipped Cannoli Mousse is a light and fluffy version of cannoli cream. It has a hint of cinnamon mixed into sweetened ricotta whipped cream.
I bet this would be amazing as a cake frosting. When I was in high school I always requested Cannoli Cake for my birthday. I can’t wait to make my own version.
This is such an easy and fast dessert. It has only 5 ingredients and takes about 5 minutes to make but the flavor can’t be beaten. There is just something special about the flavor of cinnamon combined with ricotta cheese. If you’ve followed my blog at all you know that
How to Make Mousse
Making a mousse is simple. It is basically a light and fluffy pudding. To get it to be light and fluffy you gently fold the pudding, or in this case ricotta cheese into whipped cream.
Other Flavors of Mousse
You can use the method and make a citrus mousse by folding the whipped cream in lemon curd or lime curd.
Make a chocolate mousse using my chocolate pudding as a base.
Love raspberry? I already have a raspberry mousse in the form of a tart. You can spoon the mousse into bowls instead and just top with a few berries.
Do you love cannoli too? Check out my recipes for Cannoli Ice Cream and a No Bake Cannoli Cheesecake.
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Whipped Cannoli Mousse
Ingredients
- 1 cup heavy whipping cream
- 1 cup ricotta cheese
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp cinnamon
- 1/2 cup sugar free chocolate chips optional
Instructions
- Whip the whipped cream. Set aside. In a food processor or blender grind the sweetener and cinnamon until it the consistency of powdered sugar. Add the ricotta cheese and blend until smooth. Fold the ricotta cheese into the whipped cream. Spoon into serving dished and sprinkle with chocolate chips, if desired.
Notes
Nutrition
This is quite delicious! I’ve made it twice now, and the second time was better. I decided not to use my blender this time because last time I think I whizzed it too fast and the ricotta became liquified. The result was good but not a mousse consistency. I also got powdered gentle sweet floating around my kitchen! That felt wasteful. So I ground up my sweetener in my coffee grinder and just used my hand mixer for the ricotta and sweetener. Sure, I still got the texture of the ricotta in the final product, but this didn’t bother me. At least it seemed more like mousse! Delicious. Thank you!
How long do you whip the whipping cream? What type of peaks am I looking to achieve with whipping?
How long will vary by your mixer. You are just looking for a classic whipped cream texture with peaks that hold their form.
Which nutrition fact is correct? They seem to have differences
I just updated the post so there is only one nutrition box. Sorry for the confusion!
Hello this is so good! How much is a serving do you think?
About 1/2 a cup.
Thank you
Lovely! For the sweetener, I used 5 drops of chocolate stevia, and 2 teaspoons of truvia, so it was just slightly sweet. I spread sugar free strawberry preserve on cinnamon coconut wraps, then dolloped this on top, rolled up, and dipped in monkfruit maple syrup.
Thank you for this recipe! Do you know how long this might keep in the fridge? Meaning, if I could keep it hidden from my family, could I have week’s worth of desserts?
It would depend on the expiration date of the products used but I think it would last a week.
Ingredients list says “1/4 sweet”. What’s missing? ?
I was just putting my girls to bed and realized I did that! lol. So sorry! It should say Gentle Sweet