Step 1
In the bowl of a food processor fitted with a metal blade, blend ricotta (see Chef’s Tips) with the Redpath® Icing Sugar until just combined. Add and mix in the orange blossom water and orange zest. Process until ricotta is smooth, creamy, and thoroughly combined.
Step 2
Transfer the ricotta mixture into a medium bowl and, with a large rubber spatula, gently fold in the chopped chocolate. Transfer the dip to a serving dish and cover. Place into the refrigerator to chill; at least 30 minutes.
Step 3
When ready to serve, sprinkle the top of the dip with crushed or chopped pistachio. If desired, add a sprinkling of chopped chocolate and orange zest.
Step 4
Serve with Pizzelle, waffle cone pieces, or fresh fruit for dipping.
*Orange blossom water can be replaced with pure vanilla extract or omitted completely.
*For a thicker dip or for filling shells, place the ricotta into a cheesecloth-lined sieve over a bowl and in the fridge for at least 2 hours or overnight to remove excess moisture from the cheese. Proceed with the recipe as usual.
*If using a handheld mixer, beat the ricotta until creamy and smooth, pausing occasionally to scrape down the sides of the bowl; this may take a few more minutes than a food processor or immersion blender.
*If available, use sheep or buffalo ricotta.
