- 4oz bittersweet chocolate
- 2 tablespoons unsweetened, Dutch-process cocoa powder (or omit and increase chocolate to 6oz)
- 2 cups fresh ricotta cheese
- 3 tablespoons confectioner’s sugar
- ¼ teaspoon 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. (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).
– Spoon into serving dishes and garnish with dark chocolate curls, if you want to be fancy.
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.