In a mixing bowl using a spatula, blend together
Ricotta and Mascarpone cheese, while pressing
mixture along bottom of bowl to smooth mixture.
Fold in powdered sugar. In a separate mixing bowl,
whip heavy cream until stiff peaks form. Add half
of whipped cream to Ricotta mixture and fold until
combined, then add remaining half and fold until
combined. Fold in chocolate chips, reserving 1 - 2
Tbsp to garnish. Serve topped with remaining
chocolate chips, dusted lightly with powdered
sugar if desired and serve with graham crackers,
strawberries, cannoli chips or fried flour
tortilla chips dusted lightly with cinnamon.
To strain, lay the ricotta over several layers of
paper towels, then wrap and squeeze to remove
excess moisture. You want to remove enough
moisture that the Ricotta should hold it's shape
pretty well so you may want to do this step twice.