Ricotta Beignets With Chocolate Dipping Sauce

on Thursday, 02 February 2017. Posted in Recipes

Ricotta Beignets With Chocolate Dipping Sauce

Valentine’s Day is synonymous with many things, including chocolate. Men and women indulge their love of chocolate every February 14, but those who want to go the extra mile for their sweethearts this Valentine’s Day can make their own delicacies. Homemade confections send a special message to loved ones on Valentine’s Day, especially when they include chocolate, such as the following recipe for “Crochette di Ricotta con Salsa di Cioccolato (Ricotta Beignets With Chocolate Dipping Sauce)” from Michael White and Joanna Pruess’ “Fiamma: The Essence of Contemporary Italian Cooking” (Wiley).

Ricotta Beignets With Chocolate Dipping Sauce                  Makes 6 to 8 servings

  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 1⁄4 cup sugar
  • 1⁄4 cup all-purpose flour
  • 3⁄4 teaspoon baking powder
  • 1⁄2 cup finely crushed amaretti cookies (about 16 cookies)
  • 1 cup chopped bittersweet chocolate
  • 1 cup heavy cream Vegetable oil, for deep-fat frying
  • Confectioners’ sugar, for garnish

In a medium-size bowl, whisk the ricotta and eggs together until smooth. Add the sugar, flour, baking powder, and amaretti and stir until well blended. Cover and chill for at least 1 hour. While the batter is chilling, put the chocolate in a small bowl. In a small saucepan, bring the heavy cream to a boil over medium-high heat, about 2 minutes. Remove the pan from the heat and pour the hot cream over the chopped chocolate, stirring until blended and smooth. Keep warm. Fill a medium-size pot with at least 3 inches oil and heat until the oil measures about 360 F on a candy or instant-read thermometer. Carefully drop the crochette batter by the heaping tablespoon into the hot oil and cook, turning once, until brown on all sides, about 3 minutes. Using a slotted spoon, remove them from the oil and drain on paper towels. Dust with confectioners’ sugar and serve immediately with chocolate sauce. If desired, serve with warm caramel and berry sauces as well.