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Homemade Chocolate Chip Cannoli Dip with Wonton Chips photo
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Chocolate Chip Cannoli Dip with Wonton Chips

A cool, creamy ricotta-based cannoli dip studded with candied ginger and chocolate chips, served with crispy fried wonton chips.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 10 servings

Ingredients

  • peanut oil for frying
  • 25 wonton wrappers wonton wrappers halved diagonally (about 100 grams total before halving)
  • kosher salt for sprinkling
  • 16 ounces whole-milk ricotta cheese 454 grams; BelGioioso recommended
  • 2/3 cup granulated sugar 133 grams
  • 1 tablespoon orange zest about 6 grams, from 1/2 orange
  • 1/2 teaspoon pure vanilla extract 2 grams
  • 1 1/2 tablespoons finely chopped candied ginger about 17 grams
  • 1/4 cup semisweet mini chocolate chips 44 grams

Instructions

  • Prepare the wonton wrappers by halving each wrapper diagonally so they form triangles.
  • Pour peanut oil into a Dutch oven to a depth of about one-third full and heat the oil to 350°F (175°C) using a deep-fry thermometer.
  • Working in a single layer, carefully fry the halved wonton wrappers for about 1 minute, flipping 2–3 times, until golden brown and crisp.
  • Transfer fried wonton chips to a wire rack set over a rimmed baking sheet using a slotted spoon or spider skimmer and sprinkle lightly with kosher salt; repeat with remaining wrappers and let cool completely.
  • If your ricotta is very wet, strain it: place a paper towel over the ricotta in its container, invert into a fine mesh sieve and drain over a bowl for 30 minutes to remove excess whey; discard the whey.
  • In a mixing bowl, combine the strained ricotta, granulated sugar, orange zest, and vanilla. Beat with a hand mixer on medium-high for about 2 minutes until slightly fluffy.
  • Gently fold in the finely chopped candied ginger and the semisweet mini chocolate chips until evenly distributed.
  • Refrigerate the dip in an airtight container for at least 2 hours before serving. Serve chilled with wonton chips or fresh fruit.

Equipment

  • Dutch Oven
  • deep-fry thermometer
  • Wire Rack
  • rimmed baking sheet
  • Slotted spoon or spider skimmer
  • Fine Mesh Sieve
  • Hand Mixer
  • Mixing Bowl

Notes

  • Strain ricotta if it is watery for a thicker dip.
  • Use a hand mixer or stand mixer for best texture.
  • Halve wonton wrappers diagonally for ideal chip size.
  • Let wonton chips cool completely before storing.
  • Chill dip at least 2 hours for best flavor and texture.