1 1/2 cup [365 grams] ricotta
3/4 cup [90 grams] powdered sugar
Pinch of salt
Pinch of cinnamon
About 1/2 cup, or more!, mini chocolate chips
1/3 cup [75 grams] heavy cream
In the first bowl, gently mix together the ingredients.
In the second bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream, gently, into the ricotta mixture. Let chill for one hour in the fridge before frosting the cake. Once frosted, eat immediately.