Ingredients:

1 cup whole milk ricotta cheese

2 large eggs

1/4 cup sugar

1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 cup finely crushed amaretti cookies (about 16 cookies)

1 cup chopped bittersweet chocolate

1 cup heavy cream

Vegetable oil, for deep-fat frying

Confectioners’ sugar, for garnish

 

Directions:

In a medium-size bowl, whisk the ricotta and eggs together until smooth. Add the sugar, flour, baking powder, and amaretti and stir until well blended. Cover and chill for at least 1 hour.

 

While the batter is chilling, put the chocolate in a small bowl. In a small saucepan, bring the heavy cream to a boil over medium-high heat, about 2 minutes. Remove the pan from the heat and pour the hot cream over the chopped chocolate, stirring until blended and smooth. Keep warm.

 

Fill a medium-size pot with at least 3 inches oil and heat until the oil measures about 360 F on a candy or instant-read thermometer. Carefully drop the crochette batter by the heaping tablespoon into the hot oil and cook, turning once, until brown on all sides, about 3 minutes. Using a slotted spoon, remove them from the oil and drain on paper towels. Dust with confectioners’ sugar and serve immediately with chocolate sauce. If desired, serve with warm caramel and berry sauces as well.

 

Makes 6 to 8 servings