My mom and sister usually request this dessert around the holidays. It's a twist on cannolis, in an easier to assemble way! This has been made for many years in my family and has become a favorite!
Ingredients:
15 ounces ricotta cheese
3 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/4 cups semi-sweet chocolate chips, divided
3 tablespoons butter, melted
20 square wonton wrappers
3 tablespoons powdered sugar
2 cups fresh red raspberries
Preparation:
1. Mix ricotta, cream cheese and 1/2 cup powdered sugar in medium bowl. Add cup chocolate chips. Cover and refrigerate until serving.
2. To make cannoli cups, brush one side of wonton wrappers with melted butter. Press each wonton, buttered side up, into muffin cup. Bake 8 minutes. Store in plastic bag until ready to serve.
3. Process raspberries in food processor until smooth. Strain puree through fine strainer or sieve and discard seeds. Add 3 tablespoons powdered sugar and stir until dissolved. Cover and refrigerate until serving.
4. To serve, fill each wonton cup with ricotta filling and drizzle with raspberry coulis.
Note: Wonton cups, filling, and coulis can be made a day ahead of time.
Ingredients:
15 ounces ricotta cheese
3 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/4 cups semi-sweet chocolate chips, divided
3 tablespoons butter, melted
20 square wonton wrappers
3 tablespoons powdered sugar
2 cups fresh red raspberries
Preparation:
1. Mix ricotta, cream cheese and 1/2 cup powdered sugar in medium bowl. Add cup chocolate chips. Cover and refrigerate until serving.
2. To make cannoli cups, brush one side of wonton wrappers with melted butter. Press each wonton, buttered side up, into muffin cup. Bake 8 minutes. Store in plastic bag until ready to serve.
3. Process raspberries in food processor until smooth. Strain puree through fine strainer or sieve and discard seeds. Add 3 tablespoons powdered sugar and stir until dissolved. Cover and refrigerate until serving.
4. To serve, fill each wonton cup with ricotta filling and drizzle with raspberry coulis.
Note: Wonton cups, filling, and coulis can be made a day ahead of time.