Cannoli Cream Cups are delightful mini dessert recipes, perfect for satisfying your sweet tooth without baking a full cake. These easy-to-make cups offer all the classic cannoli flavor in a convenient, individual serving.
Key Ingredients & Substitutions:
- Wonton Wrappers: You can use mini phyllo shells or even crushed graham crackers for a different texture.
- Ricotta Cheese: Whole milk ricotta yields the best flavor and texture; avoid part-skim if possible.
- Powdered Sugar: Essential for sweetness and smooth texture.
- Mini Chocolate Chips: Use dark or semi-sweet.
Ingredients:
- 12 square wonton wrappers
- 2 tablespoons unsalted butter, melted
- 1 ½ cups whole milk ricotta cheese, drained
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup mini chocolate chips, plus extra for garnish
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 12 mini dessert recipes
- Tools Needed: Muffin tin, mixing bowls, whisk, pastry bag (optional)
Step-by-Step Instructions:
1. Prepare Your Wonton Cups
Preheat your oven to 375°F (190°C). Brush both sides of each wonton wrapper with melted butter. Gently press each wrapper into the cups of a 12-cup muffin tin, forming a cup shape.
2. Bake the Wonton Cups
Bake the wonton cups for 8-10 minutes, or until they are golden brown and crisp. Carefully remove them from the muffin tin and let them cool completely on a wire rack. These form your edible mini dessert recipes shells.
3. Drain the Ricotta
Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a coffee filter. Let it drain for at least 15 minutes, pressing gently to remove excess liquid. This step is crucial for a thick, creamy cannoli filling.
4. Make the Cannoli Cream
In a medium bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Whisk until the mixture is smooth and creamy. Gently fold in the ½ cup of mini chocolate chips.
5. Fill Your Cannoli Cups
Once the wonton cups are cool, spoon or pipe the cannoli cream into each cup. You can use a spoon for a rustic look or a pastry bag with a large round tip for a neater presentation.
6. Garnish and Serve
Garnish your Cannoli Cream Cups with a sprinkle of extra mini chocolate chips. These delightful mini dessert recipes are best served immediately for the crispiest shell.
Variation Ideas:
- Add a touch of orange zest to the cannoli cream for a brighter flavor.
- Dip the rim of the cooled wonton cups in melted chocolate before filling.
- Top with chopped pistachios instead of or in addition to chocolate chips.
- Use flavored mini chocolate chips, like white chocolate, for a different twist on these mini dessert recipes.
Storage Instructions:
Store leftover cannoli cream in an airtight container in the refrigerator for up to 2-3 days. Keep the baked wonton cups in an airtight container at room temperature. Assemble just before serving to prevent the cups from becoming soggy.
Frequently Asked Questions (FAQ):
Can I make these ahead of time?
You can bake the wonton cups and make the cannoli cream separately a day in advance. Assemble right before serving to keep the cups crisp.
Why is draining the ricotta important?
Draining the ricotta removes excess moisture, preventing your cannoli cream from becoming watery and ensuring a rich, thick texture.
What if I don’t have a muffin tin?
You can drape the wonton wrappers over the back of a muffin tin or small inverted bowls, but they might not hold their shape as well.
Can I use regular chocolate chips?
Yes, but mini chocolate chips blend better into the cream and are easier to eat in these mini dessert recipes.
How do I get my wonton cups perfectly golden?
Watch them closely as oven temperatures vary. They can go from golden to burnt quickly, so check them often after 8 minutes.
Can I add other flavors to the cream?
Absolutely! Consider a small amount of almond extract or even a hint of espresso powder for different flavor profiles in your mini dessert recipes.