1/2 cup finely crushed amaretti cookies (about 16 cookies)
1 cup chopped bittersweet chocolate (5 ounces)
1 cup heavy cream
vegetable oil for frying
powdered sugar for garnish
Instructions
Whisk the ricotta and eggs together in a medium-size bowl until
smooth. Add the sugar, flour, baking powder, and amaretti and stir
until well blended. Cover and chill for at least 1 hour.
While batter is chilling, put the chopped chocolate in a bowl. In a
small saucepan, bring the cream to a bowl and then pour the hot cream
over the chocolate. Let it stir for a couple minutes and then stir
until smooth. Keep warm or re-warm in microwave for a few seconds in
needed.
Fill a medium-size pot with at least 3 inches of oil and heat until
the oil reaches 360 degrees. 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. Use a slotted spoon to remove
them and then place them on a paper towel to drain. Dust them with
powdered sugar and serve immediately with chocolate sauce.
Originally Submitted
12/20/2010
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