Deconstructed Cannoli Chips and Dip

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Canola oil, for frying
  • 1 package (about 36) square wonton wrappers, cut diagonally in half
  • 2 cups whole milk ricotta
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 3 tablespoons orange liqueur
  • 1 cup heavy cream
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup pistachios, coarsely chopped
  • 1/2 cup maraschino cherries, chopped
  • 1/2 orange, zested
Directions

Fill a Dutch oven one-third full with oil and heat to 350 degrees F.

Fry the wontons in one layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a large wire rack set over a shallow pan. Repeat until all the wontons are fried.

Mix the ricotta, sugar and liqueur until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and 1/2 cup of the chocolate chips gently into the ricotta mixture.

Add the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly. Starting from the left side of bowl, make a row, from top to bottom, of pistachios, followed by a row of the remaining 1/2 cup chocolate chips, then the cherries. Grate fresh orange zest over the bowl and plate the wonton chips on the side. Dust the chips with sugar and serve.


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    This recipe is featured in:

    Cooking with Kids