Galentine's Day Treat: Chocolate Blintzes
Chocolate and Valentines Day are like two peas in a pod and I knew no Galentine's Day Brunch would be complete without at least a little chocolate.Its also proven that chocolate is good for your heart.It helps lower your blood pressure,improve your blood flow, and also decrease your risk of cardiovascular disease. When you want to indulge in chocolate I highly suggest you choose a good quality dark chocolate in order to reap all the benefits. Endangered Species and Pascha are two really great brands that I love.For this recipe ,I used grated Endangered Species Panther and it was perfect. Enjoy!
Chocolate Blintzes with Ricotta-Almond Filling and Cherries
2 cups ricotta
3 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 cup slivered almonds
1 ounce dark chocolate,finely grated
2 large eggs
1/3 cup granulated sugar
2 cups of whole milk ( you can also use almond milk)
3 tablespoons butter, melted
1 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoons fine salt
12 ounce jar of Morello cherries and powdered sugar for garnish
1.For the filling. Whisk together ricotta,powdered sugar,cocoa powder,and vanilla until light and fluffy. Fold in almonds and chocolate.Cover and place in fridge for at least 1 hour but up to 8 hours.
2. Blintz batter:Whisk together eggs and sugar until its a light yellow/cream color. Whisk in the milk and butter. Sift in the flour ,coco and salt in a separate bowl.Then gradually add the dry ingredients to the egg mixture and whisk until smooth. Cover and place in fridge for at least 2 hours and up to 24 hours.
3. Heat up the cherries and syrup in a small saucepan over low heat for about 5 minutes.
4. Cool the blintzes: Heat up an 8 or 9 inch nonstick skillet over medium heat. Brush pan with butter and wait for sizzle sound. Ladle 1/4 cup of batter onto skillet. Allow the batter to cover the bottom of the skillet. Tilting it around helps.
5. Cook on one side until you see little air bubbles about 2 minutes. Loosen up the edges using a spatula and flip over. Cook for half a minute.
6. Slip out of skillet onto plate. Repeat
7. Assemble: Scoop 3 tablespoons of filling into the middle of each blintz. Fold sides into center and roll until closed. Sprinkle with powdered sugar and cherries and Enjoy!
Notes: You will have leftover filling and its great over toast or mixed in with oatmeal. Also I like to prep everything the night before so it has plenty of time to set up. This also makes it less hectic if you are having friends over.