Well I didn't read comments until after I already put together ricotta and waited for melted chocolate to cool to add. Used honey instead of sugar. Slightly over heated chocolate in microwave. Finished dish turned out smooth and delicious. Kind of like a chocolate cheesecake filling. Maybe the confectioners sugar made it gritty in others.
Great recipe. used food processor and added 1 tsp Kahlua and 1/2 tsp expresso coffee granules. Note - Also for the cho I used 72% partially melted dark cho drops - this leave tiny pieces of cho in the mousse that melts in your mouth! What could be better . . .
I am a lifelong cook, but fairly new to desserts. This recipe sounded wonderful and I found some really good quality ricotta to use. Like most internet recipe users I read the reviews before starting. After reading tobymom's review regarding using a Vitamix to whip the ingredients I decided to use that tool to whip up my mixture... Bad choice! The Vitamix not only "whipped" my ingredients, it heated them (even more than the melted chocolate). I ended up with a (tasty) chocolate liquid. I currently have it in the freezer, hoping to be able to salvage it to some degree. I would be interested in the best methods successfully to whip the ingredients.
I'm so glad I didn't read the reviews before making this recipe. It turned out smooth and creamy. One of the problems that others may have had is with the brand of ricotta cheese. Some can be gritty. I used Sorrento which is very creamy. I do have a Vitamix, which can make anything smooth. I whipped it until it almost doubled in volume. I will definitely make this again! So give it a try. If it works for you, it will be something you will want to have again.
I have not tried this recipe. I know from making other ricotta desserts that you have to use a high quality ricotta or you will find that it is very grainy. You can find it at Whole Foods, it's expensive, but what a difference!
sorry - posted as a reply to your post - didn't mean to do that!
If anyone was ever on a certain diet named after a certain spot in FL, than you are familiar with the grittiness of the ricotta cheese. I tried to blend it out, had it go to room temp, but there was still a little left. Not like I was eating it at the beach, but it wasn't smooth. Because of the fact that well, this is ricotta cheese you are not going to be able to blend it out. That being said, I made this for 4 people. 2 like it and would have given it 5 stars and 2 pushed it away. I didn't tell them what it was. One person thought it was cannoli filling minus the shell. Since he loves cannolis, he ate two bowl of it. If I made it again, I would do a single serving. Just know your audience - if they aren't into cannolis, I wouldn't make it.
I read these reviews while I was making the dessert. I actually found that putting the sugar & ricotta in the food processor and letting it mix while I melted the chocolate in the microwave made a huge difference in the texture. Also, I let the chocolate cool for a minute or two before I added it to the processor. I let the mixture process for a good two minutes. It came out silky smooth and absolutely delish! I'll be making this again!!
I wish I had read these before I tried this. I wondered if there was an ingredient missing. I gummed up my stick blender; switched to my counter blender and it still wouldn't mix. I mixed it by hand and it was like putty putting it into the dishes. I have a feeling I will be the only one eating this, as I really like ricotta cheese.
Agree. The texture was gritty and the taste dull. Never again.
This was gross. Heavy as lead, and I "pre-sold" it to my husband as the easiest chocolate mousse I ever made. Easy perhaps. But awful.
Ugh, I have to agree with many of the other reviewers... The texture was awful! Sandy no matter how long I blended.... Wanted this to be good, but unfortunately, ended up being a waste of time & money.
I did use a double boiler to melt the chocolate- the sandy texture is from the ricotta...
Yum! So rich and so easy! I think the key to avoiding the sandy texture is using/improvising a double boiler so the chocolate melts all the way and gets creamy.
I haven't made this, but just from reading it, if it was "sandy", I'd think it wasn't processed enough...? I only suggest this b/c I just started whipping my ricotta before using it in pasta dishes b/c I'm not wild about the texture once the liquid cooks out of it and I can get the ricotta very smooth and creamy using my immersion blender on it in a large wide bowl, although I do add some half and half or milk to mine. I'm planning on trying this next time I have some leftover ricotta so I guess I'll find out for sure
The texture was like eating chocolate sand. I really wanted it to be good because it just sounded so easy. I did use a low fat ricotta - could that be the problem?
I made this last night & I won't be making it again. It wasn't terrible or inedible, but it was very weird. I substituted 2 oz of the semisweet chocolate for bittersweet chocolate because that's what I had on hand. It really needs that extra sweetness from the semisweet. This mousse is a strange texture & really just not that great. I'd rather take the time to make a real mousse. This did not satisfy my chocolate craving nor my mousse craving. I'm trying to figure out what to do with the remainder of the "mousse". Fill a cake? Throw it away?
I Looked up ricotta at the USDA nutrition site should be 200 mg per serving
how can this chocolate mousse have 0g calcium when it has 15 ounces of ricotta in it? does ricotta have no calcium? I'm new to this, is the nutrition info usually correct?
is the flavour cheesy ????
I haven't tried it yet . I wonder why you don't list the Sugar content under Nutritional Information .. I wish you would,as I count sugar and Carb intake on my diet . Thank you .
I have been making this recipe for years. It is so easy, that if you see someone parking in your driveway, you can almost have it made by the time they get to your door.
I tried this recipe yesterday using lo-fat ricotta and found it to be very good. I would make it again as it truly satisfies my desire for chocolate... So easy and quick to make also so I am adding it to my desserts for New Year's Eve, I'm sure my guests will love it too.
Let the record show that this dessert is hands-down the easiest thing ever created. Ever. Delish!