Chocolate Ricotta Cream Puffs
Homemade puffs of eggy dough stuffed with a dark chocolate-ricotta filling.
2 cups water
2 sticks (1 cup) butter
1 cup semi-sweet chocolate chips
30 ounces ricotta cheese
1/2 cup sugar
Confectioners sugar for dusting
Preheat oven to 400 degrees F. In a large saucepan, cook water and butter until butter melts. Remove from heat and all at once, stir flour in. Return to low heat and cook, stirring, just for a couple of minutes, until the mixture leaves the sides of the pan and forms a ball. Remove from heat and beat eggs in, one or two at a time, until thoroughly mixed and dough is shiny.
Place tablespoons of the dough on ungreased baking sheets and bake aboutg 25 minutes until golden. Meanwhile, melt chocolate in the top of a double boiler.
Allow puffs to cool completely and make filling. With an electric mixer, combine ricotta and sugar until sugar is well incorporated. Fold in melted chocolate by hand. Cut the tops off puffs with a serrated knife, pinch out excell dough and fill with ricotta mixture. Place tops on. Dust with a little powdered sugar. Store in refrigerator. Makes about 30.