Ricotta Chocolate Coffee Mousse

Step 1: Ricotta ... Puree the ricotta in a blender or small food processor until smooth. Then, transfer to a bowl.

Step 2: Chocolate ... Personally, I use the microwave. Thirty (30) second intervals, until melted, stirring often - in a glass bowl. Once melted; set to the side to cool a bit. You can also use a double boiler; or, you can use a glass bowl, set on a pot of boiling water. All methods works. The microwave is just so easy and quick.

Step 3: Once the chocolate is melted, and off the heat; stir in the espresso (or coffee).

Step 4: Mousse ... Add the lightly cooled melted chocolate to the ricotta; and, mix until combined. Then, fold in the whipped topping; trying NOT to over mix. Once everything is combined; taste - and, add any sugar is necessary ... I usually don't find it necessary to add any sugar. Cover with plastic wrap; and, refrigerate until chilled and firm - at least 3-4 hours.

Step 5: Serve and ENJOY! ... I like to serve this in fancy martini or wine glasses - your choice. Spoon the mousse in the glass; or, you can pipe it in too ... Then, top with a strawberry dipped in chocolate, chocolate shavings if you want; and, a dollop of whipped cream. Really decadent and easy - and, you can dress it up as much as you want!