3. Oven time! Set it to 400°F and let them bake for 15-20 minutes. Aim for golden brown, not burnt. So, keep an eagle eye on them.
4. While our pastry is sunbathing in the oven, let’s get that cream ready. Greet your ricotta, drain any excess water, then mix in the sugar. Whip it good. We’re not punishing it, just adding some character!
5. Slowly introduce the heavy cream into the mix. We’re aiming for a sturdy and thick texture, so whip until it feels just right.
6. Before we end the cream session, let the chocolate chips join the party. Give it a gentle stir, then send it off to the refrigerator.
ADVERTISEMENT
Almost there! Click on for the grand finale.
ADVERTISEMENT