These bittersweet chocolate crêpes are wrapped around a whipped cream and ricotta cheese filling, studded with mini chocolate chips for a bit of crunch. Served in a pool of tart raspberry sauce, they make an elegant and memorable dessert.
1 recipe Chocolate Crêpes (p. 69)
Chocolate Chip Ricotta Filling:
¾ cup heavy cream
2 tablespoons granulated sugar
1 cup ricotta cheese, low-fat milk, or whole milk
1 tablespoon almond-flavored liqueur (Amaretto, optional)
4 ounces ⅔ cup) semisweet mini chocolate chips
Raspberry Coulis:
1 (12-ounce) bag unsweetened frozen raspberries, thawed
2 tablespoons confectioners’ sugar
2 teaspoons fresh lemon juice
Prepare the crêpes according to the recipe and set aside.
Prepare the filling: In a medium-size bowl, using an electric mixer set at high, beat the cream and granulated sugar until soft peaks form. Reduce the mixer speed to medium and beat in the ricotta cheese and liqueur, if desired. Beat until the mixture is stiff, about 45 seconds. Using a rubber spatula, gently and thoroughly fold in the chocolate chips. Cover with plastic wrap and chill until ready to use.
Prepare the coulis: In a food processor fitted with the metal blade, combine the raspberries, confectioners’ sugar, and lemon juice, and process until pureed. Strain the mixture through a medium-fine sieve set over a small bowl; discard the seeds.
To assemble the crêpes: Place 1 crêpe on a work surface and spoon ¼ cup of the filling down the center. Fold the crêpe in half over the filling, then fold the crêpe in half again to form a triangle. Place thefolded crêpe on a serving platter. Fill and fold the remaining crepes. Serve with raspberry coulis. Makes 12 crêpes.