Recipe courtesy of Trisha Yearwood
Orange Chocolate Cannoli Dip
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- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1635
- Total Fat
- 137 g
- Saturated Fat
- 22 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 23 g
- Cholesterol
- 66 mg
- Sodium
- 648 mg
- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1635
- Total Fat
- 137 g
- Saturated Fat
- 22 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 23 g
- Cholesterol
- 66 mg
- Sodium
- 648 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes.
- Pulse the ricotta, confectioners' sugar, orange zest, orange liqueur, if using, and vanilla in a food processor until smooth. Add the chocolate and pulse until well combined. Transfer to a small serving bowl and sprinkle with a little more orange zest. Refrigerate until ready to serve. (Dip can be made up to 1 day ahead and kept refrigerated in an airtight container.)
- Heat about 1/2 inch oil in a large skillet over medium-high heat until it reaches 350 degrees F and line a tray with paper towels. Working in batches, fry the wonton wrappers, turning once, until crispy and golden brown on both sides, 1 to 1 1/2 minutes per batch. Transfer to the lined tray.
- Dust the fried wonton wrappers with confectioners' sugar and serve with the chocolate orange dip.
