Strain the ricotta: Place a large fine mesh strainer over a mixing bowl (make sure it isn’t touching the bottom of the bowl) and line the strainer with two layers of cheesecloth. Place the ricotta inside, then wrap the cheesecloth around the ricotta. Place something heavy on top of the cheesecloth/ricotta (I use large canned goods) and press firmly to help squeeze out the liquid. Place in the refrigerator and allow to sit for at least 4 hours or overnight.

Once ricotta has been strained, remove from the cheesecloth (discard the excess liquid) and place in a large mixing bowl with the slightly softened mascarpone cheese. Use a spatula or an electric mixer on low-speed to stir until just combined.

Add about 2 cups (250g) of the powdered sugar, vanilla extract, cinnamon, and salt and gently stir until just-combined.

In a separate mixing bowl, combine cold heavy cream and remaining (⅓ cup/41g) powdered sugar. Use an electric mixer to beat until mixture is thick and fluffy and you’ve reached stiff peaks (mixture will have Cool whip consistency).

Add whipped cream mixture to the ricotta mixture and use a spatula to gently fold together until completely combined.

Carefully fold in chocolate chips.

Serve immediately or cover and refrigerate for 30-60 minutes before serving with your favorite dippers.