Chocolate Ricotta Mousse

Chocolate Ricotta Mousse
 Kan Kanbayashi
Blend mild ricotta cheese with melted chocolate to cut down on the sweetness while adding body and creamy texture.

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Serves 4
preparation
5
minutes
cooking
10
minutes

Ingredients

1
15-ounce container ricotta (about 2 cups)
2
tablespoons
confectioners’ sugar
4
ounces
semisweet chocolate, melted, plus more, shaved, for topping

Directions

  1. In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
  2. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)

 

Sara Quessenberry and Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories 389
  • Fat 25 g
  • Sat Fat 16 g
  • Cholesterol 58 mg
  • Sodium 95 mg
  • Protein 15 g
  • Carbohydrate 30 g
  • Sugar 24 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 235 mg
What does this mean? See Nutrition 101.

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