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

TOTAL TIME: 5 hr 10 min
Prep: 35 min
Inactive Prep: 4 hr
Cook: 35 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

CHOCOLATE WHIPPED RICOTTA-ALMOND FILLING:
  • 2 cups fresh ricotta, drained in a cheesecloth-lined strainer set over a bowl for at least 4 hours
  • 3 tablespoons powdered sugar
  • 2 tablespoons unsweetened Dutch process cocoa powder, such as Valrhona
    BLINTZES:
    • Warm Cherry Sauce, recipe follows
    • Powdered sugar
    WARM CHERRY SAUCE:
    • 16 ounce bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
    • 1/4 cup kirsch
    • 3 tablespoons sugar
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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 milk and butter. Sift the flour, cocoa powder and salt onto a piece of waxed paper. Add the sifted ingredients to the wet ingredients and whisk until smooth. Cover and refrigerate for at least 1 hour and up to 24 hours.

    Heat a skillet over medium heat and melt a little butter. Ladle a scant 1/4 cup batter into the skillet. Tilt to swirl the batter so it covers the bottom of the skillet. Cook on one side until small air bubbles form, the top is set and the bottom is golden brown. When done, carefully loosen the edges of the crepe, flip over and cook for 30 seconds longer. Slip out of the skillet onto a plate. Butter the skillet as needed and repeat until all the batter is used.

    Turn each crepe so the golden brown side is up. Place 3 tablespoons ricotta filling in the middle in a 3 by 2-inch-wide mound. Roll once to cover the filling. Fold the sides into the center and continue rolling until completely closed. Repeat with the remaining crepes. You may have leftover filling; don't overfill.

    Serve 2 blintzes per plate. Spoon some of the Warm Cherry Sauce over, sprinkle with powdered sugar and garnish with mint sprigs.
    Combined the reserved cherry juice, kirsch and enough cold water to measure one total cup of liquid.

    Whisk together the sugar and cornstarch in a small saucepan until no lumps remain. Gradually whisk in the cherry juice mixture and cook over high heat until the mixture comes to a boil. Add the cherries and continue cooking until the sauce has thickened, stirring occasionally, about 5 minutes, remove from heat and add the lemon juice and almond extract. Serve hot or warm.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on November 13, 2011

      Flag

      I loved the recipe! The only change I made was to top with homemade strawberry jam. Half a recipe of blintzes made about 10-12 but half of the ricotta filling was NOT enough to fill them. I like more than a smear of filling. Really yummy and besides a fun breakfast will also make as dessert crepes. Thanks Bobby!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Taco Trip

    Get Cooking Channel on your TV.