16 ounce package wonton wrappers
15 ounces ricotta cheese
1/4 c cornstarch
1 1/3 c whole milk
1/2 c powdered sugar
1/2 t almond extract
1/2 t vanilla extract
1/4 t cinnamon
2 c mini semisweet chocolate chips
powdered sugar (for dusting)
In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let sit 20 minutes.
Pour mixture into a sauce pan, add remaining milk and sugar. Heat on medium-low, stirring constantly until it is very thick and smooth (7-10 minutes). Remove from heat. Stir in the almond and vanilla. Place a piece of plastic wrap on the surface of the filling to avoid film, let cool until mixture reaches room temperature.
Press wonton wrappers into a mini baking cup pan to form the cup. Making sure the corners do not fold. Bake at 350 degrees for 10-15 minutes, until the wrappers are golden brown. Remove and cool.
After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth. Use a pastry bag to pipe the mixture into the baked wonton cups. Sprinkle with mini chocolate chips, dust with powdered sugar. Refrigerate or serve immediately.
