Cannoli Cups PRINT
|1||package (16 oz.) wonton wrappers|
|1||container (15 oz.) ricotta cheese|
|1⅓||cups whole milk|
|½||cups powdered sugar|
|½||tsp. almond extract|
|½||tsp. vanilla extract|
|¼||tsp cinnamon (optional)|
|2||cups mini semisweet chocolate chips|
|powdered sugar (for dusting)|
In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let sit about 20 minutes.
Transfer mixture into a sauce pan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly until it is very thick and smooth (about 7-10 minutes). Remove from heat. Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid “skin”, and let cool until the mixture reaches room temperature.
Meanwhile, preheat oven to 350 degrees. Then press 30-35 wonton wrappers (you can do this in multiple batches) into a mini baking cup pan to form the “cups”. (Be sure that the corners do not fold in after the pan sits for a minute!) Bake the cups for 10-15 minutes, or until the wrappers are golden brown. Remove and let cool.
After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth. (You can also do this with an electric mixer on low.) Use a pastry bag to pipe the mixture into the baked wonton cups, or use a spoon to scoop it in. Sprinkle with mini chocolate chips, then dust with powdered sugar. Refrigerate, or serve immediately.