Chocolate Ricotta Mousse

4
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"realsimpledotcom is 1 of my favorite recipe sources because they do exactly what they promise by sharing easy-fix & delicious recipes that have never failed me. 1 of their recent emails featured a series of 51 chocolate recipes & 5 of them won my immediate favor. This is the 2nd of my favorites & credit for this recipe was given to Sara Quessenberry & Kate Merker. I hope you'll decide to try this recipe & ENJOY the outcome!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (140.9 g)
  • Calories 460.3
  • Total Fat - 26.9 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 59.5 mg
  • Sodium - 863.2 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 1.5 g
  • Sugars - 24.8 g
  • Protein - 29.9 g
  • Calcium - 972.1 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a food processor, blend the ricotta, sugar & melted chocolate until smooth. (May use hand-held stick blender)

Step 2

Divide among 4 sml bowls & top w/the shaved chocolate.

Step 3

NOTE #1: The 5 min cook time is time allowed to melt the chocolate.

Step 4

NOTE #2: The mousse can be kept refrigerated until ready to serve for up to 2 dys. Bringing to room temp is best before serving.

Tips & Variations


  • Standard blender or hand-held stick blender.

Tags : Desserts

Related

Maito

We just love ricotta. And this came out really good. It was amazing home much it firmed up in the frig overnight. I served it cold (firm) and liked it like that very much. The second time I let it come to room temperature, so it had a soft texture. That made it perfect for spreading over my waffle, and it was yummy to have it that way too.

review by:
(25 Dec 2017)