Doug's Chocolate Cups with Ricotta Cream and Strawberries
The original recipe for this creation was sent to me last year
by Doug Cannon, the program director of (and a DJ at) 100.5
FM in Springfield, MO (www.mycountry.com). I have never listened
to Doug's station, so I don't know how I like the music--but
I do know that this man can make dessert! Chocolate cups are
filled with a mixture of ricotta, sugar, and a few other ingredients,
so easy a child can make it, then garnished with sliced strawberries
and a bit of chocolate syrup. Both the cups and the filling
can be made ahead of time, but the dessert should be assembled
and garnished just before serving.
be afraid to make the chocolate cups, even if you've never attempted it
before. All you need are standard-sized, foil baking cups (2-1/2"
diameter), melted chocolate, and the back of a spoon. They must
chill until the chocolate sets before you remove the foil cups.
You can store them in the refrigerator, where they'll last
for at least a week. As you might guess, the chocolate cups
can be filled with other things as well, such as mousse or ice
cream. I suppose that you could serve a dessert of just the
ricotta mixture in bowls with some sliced strawberries on top,
but the cups are so delightful that it is hard to think of this
recipe without them. In any case, thank you, Doug, and keep
whole milk OR part-skim ricotta
- 2/3 cup
unsifted confectioners' sugar
- 1 teaspoon
rind of 1/2 orange (zest only--no white pith)
- 1/2 cup
miniature semisweet chocolate chips
chocolate syrup or thin chocolate sauce
- Mint leaves
You'll need 10 standard-sized (2-1/2" diameter), foil baking
cups. Line a baking sheet with aluminum foil or wax paper. If
you use bittersweet chocolate, which is thinner when melted,
you'll need 8 ounces for 10 cups; semisweet chocolate, thicker
when melted, requires 10 ounces for 10 cups. Chop the chocolate
finely, or use good-quality chips.
chopped chocolate in small heatproof bowl. Place bowl over simmering
water on low heat (water should not touch bottom of bowl); stir
often until melted and smooth. Remove from heat and hot water.
(Alternatively, chocolate can be melted in the microwave at
50% (medium) power in microwaveable bowl. Heat for short intervals,
stirring well after each, just until melted and smooth.)
a well-rounded tablespoonful (not a measuring tablespoon) of
melted chocolate in the bottom of one foil cup. With back of
teaspoon, carefully spread chocolate up sides of cup, all
the way to the top but not over the edge. You want most of the
chocolate on the sides; try not to get too thick a layer on
the bottom or where the bottom and sides join. When one cup
is done, move on to the next, placing the completed cup on the
lined baking sheet (I also work with the cups on the lined sheet).
Don't use too much chocolate for each cup, or you won't have
enough for all of them. When cups are finished, chill until
chocolate is set, at least 20 to 30 minutes.
chocolate is set, remove cups, still on baking sheet from refrigerator.
Now, work quickly but gently. Pick up one cup, and carefully
begin to peel the foil cup from the set chocolate. Tear the
foil cup away in small sections, and don't hold the chocolate
cup (or any section of it) in your hands any longer than necessary.
When all of the foil is peeled off, replace chocolate cup on
lined baking sheet. Repeat peeling with other cups. Cover airtight,
and store in refrigerator till needed. (I store these in a single
layer, as they are rather delicate.)
Ricotta Cream: In medium bowl, with large spoon, stir together
ricotta, sugar, vanilla, and grated orange rind. Do not beat.
Taste a bit; it should be sweet enough, but if not, add more
sugar to taste (you don't want this mixture too sweet, though).
Add chocolate chips. If not using immediately, cover airtight
and store in refrigerator for up to 2 days.
serve: Place one chocolate cup on each small dessert plate.
Stir ricotta cream, then fill each cup 2/3 to 3/4 full. Drizzle
a small amount of chocolate syrup or thin chocolate sauce on
top of the ricotta cream (some of the cream should still show
through). Arrange some thin slices of strawberry on the plate
around each cup, then drizzle a bit more chocolate syrup over
the strawberries, if you wish (be sparing with it, though).
If desired, top with a mint leaf. Serve immediately.
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