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Deconstructed Cannoli Chips and Dip

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Fill a Dutch oven one-third full with oil and heat to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.