Chocolate Chip Cannoli Dip with Wonton Chips
A creamy ricotta-based cannoli dip studded with semisweet mini chocolate chips and candied ginger, served with homemade fried wonton chips.
Equipment
- Kitchen Scale(optional)
- Dutch Oven
- Deep Frying Thermometer
- Fine Mesh Sieve(optional)
- Hand Mixer
Ingredients
Ingredients
- Peanut oilfor frying
- 25 wonton wrappers100 grams halved diagonally
- Kosher saltfor topping
- 16 ounceswhole-milk ricotta cheese454 grams BelGioioso recommended
- 2/3 cupgranulated sugar133 grams
- 1 tablespoonorange zest6 grams from 1/2 orange
- 1/2 teaspoonpure vanilla extract2 grams
- 1 1/2 tablespoonsfinely chopped candied ginger17 grams
- 1/4 cupsemisweet mini chocolate chips44 grams
Instructions
Instructions
- Halve the 25 wonton wrappers diagonally so you have triangles; set aside.
- Pour peanut oil into a heavy Dutch oven to 1/3 full and heat to 350°F (use a deep-fry thermometer).
- Working in a single layer, carefully add a few wonton triangles to the hot oil and fry about 1 minute, flipping 2–3 times, until golden brown.
- Using a slotted spoon, tongs, or spider skimmer, transfer fried wonton chips to a wire rack set over a rimmed baking sheet. While still warm, sprinkle with kosher salt to taste.
- Repeat steps 3–4 until all wonton wrappers are fried. Let the chips cool completely, then store in an airtight container until ready to serve.
- If your ricotta is BelGioioso whole-milk or otherwise fairly dry, you do not need to strain it. If the ricotta is fresh or has visible excess liquid (whey), strain it: place a paper towel over the ricotta still in its container, turn the ricotta and container upside down into a wire mesh sieve set over a bowl or rimmed pan, and let drain 30 minutes. Discard the excess whey.
- Transfer the (strained, if needed) 16 ounces whole-milk ricotta to a medium bowl. Add the 2/3 cup granulated sugar, 1 tablespoon orange zest, and 1/2 teaspoon vanilla extract.
- Using a hand mixer, beat the mixture on medium-high speed for 2 minutes, until slightly fluffier.
- Gently fold in the 1 1/2 tablespoons finely chopped candied ginger and 1/4 cup semisweet mini chocolate chips.
- Refrigerate the dip in an airtight container for at least 2 hours before serving.
- Serve the chilled cannoli dip with the wonton chips or fresh fruit, or pipe into cannoli shells.
Notes
Make sure to strain your ricotta – very important!
For mixing this dip, I recommend using a stand mixer or a hand mixer, it isn’t a recipe you can make with a hand whisk.
Halve your wonton wrappers diagonally before frying, so you get the perfect dipping chips.
If you have any leftover dip, store in the fridge and allow to come back up to near room temp, for the right dipping consistency.
This dip is a favorite and can be adapted in multiple ways. Adjust with your favorite flavorings to make it your own. It can be served as a dip with wonton chips or fresh fruit. It makes an amazing filling for cannoli shells.
For mixing this dip, I recommend using a stand mixer or a hand mixer, it isn’t a recipe you can make with a hand whisk.
Halve your wonton wrappers diagonally before frying, so you get the perfect dipping chips.
If you have any leftover dip, store in the fridge and allow to come back up to near room temp, for the right dipping consistency.
This dip is a favorite and can be adapted in multiple ways. Adjust with your favorite flavorings to make it your own. It can be served as a dip with wonton chips or fresh fruit. It makes an amazing filling for cannoli shells.