1. Line a fine-mesh sieve with cheesecloth or paper towels, set it over a bowl, add the ricotta, and let it drain in the refrigerator for 15–30 minutes to remove excess moisture.

2. In a mixing bowl, beat the drained ricotta and softened cream cheese together until completely smooth and creamy, scraping down the sides as needed.

3. Add the powdered sugar, vanilla, orange zest, and salt, then beat again until the mixture is light, fluffy, and fully combined.

4. In a separate chilled bowl, whip the cold heavy cream to soft peaks, then gently fold it into the ricotta mixture until no streaks remain.

5. Fold in about 1/2 cup of the mini chocolate chips, reserving the remaining chips in a shallow dish for decorating the edges.

6. Lay half of the pizzelle cookies flat-side up on a tray, pipe or spoon a generous mound of filling onto each, top with a second pizzelle to form sandwiches, roll the exposed filling edges in the reserved chocolate chips, chill for 30–60 minutes, and dust with powdered sugar just before serving.