- 1 15-ounce container ricotta (about 2 cups)
- 2 tablespoons confectioners’ sugar
- 4 ounces semisweet chocolate, melted, plus more, shaved, for topping
- In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
- 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.)