Chocolate Blintzes with Chocolate Whipped Ricotta-Almond Filling and Warm Cherry Sauce

Ingredients

  • 1/8 teaspoon almond extract
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 3 tablespoons sugar
  • ¼ cup kirsch
  • 3 tablespoons unsalted butter, melted, plus more for cooking
  • ¼ cup slivered toasted almonds
  • + 15 more ingredients
    • 1 ounce bittersweet chocolate, finely grated
    • ½ teaspoon pure vanilla extract
    • 2 tablespoons unsweetened Dutch process cocoa powder, such as Valrhona
    • 3 tablespoons powdered sugar
    • 2 cups fresh ricotta, drained in a cheesecloth-lined strainer set over a bowl for at least 4 hours
    • 16 ounce bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
    • Fresh mint sprigs
    • Powdered sugar
    • Warm Cherry Sauce, recipe follows
    • ½ teaspoon sea salt
    • 1/3 cup unsweetened Dutch process cocoa, such as Valrhona
    • 1 ½ cups all-purpose flour
    • 2 cups milk
    • 2 eggs
    • 1/3 cup sugar

For the ricotta filling: Whisk together the ricotta, powdered sugar, cocoa powder and vanilla extract until light and fluffy. Fold in the chocolate and almonds. Cover and refrigerate for at least 1 hour and up to 8 hours.For the blintzes: Whisk together the sugar and eggs until pale. Whisk in the...

View full recipe at SpringPad

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