- 4 oz Bittersweet chocolate
- 2 tbsp Unsweetened, Dutch-process cocoa powder (or omit and increase chocolate to 6 oz)
- 2 cups Fresh ricotta cheese
- 3 tbsp Confectioner’s sugar
- ¼ tsp Vanilla
- Melt the chocolate over low heat or over a double boiler, stirring until completely melted and smooth.
- Whisk in cocoa powder and sugar.
- Add ricotta and vanilla and blend well: the more you whip it, the smoother and “moussier” it becomes.
- Spoon into serving dishes and garnish with dark chocolate curls, if you want to be fancy. (It’s good to chill it but I confess it was good right away, too, which I only know because, frankly, I couldn’t wait).
This comes together in no time, about 15 minutes total, and completely satisfies cravings for rich, creamy goodness. Be sure to use FRESH ricotta for this: it has better flavor and fluffy texture which gives it a mousse-like texture without eggs or gelatin. I used both bittersweet chocolate and cocoa powder because I think it gives it a richer layer of flavor, but you could just as effectively omit the cocoa and bump up the chocolate to 6 ounces. If serving to guests I’d garnish it with dark chocolate curls.