Chocolate Ricotta Pudding

READY IN: 15mins
Recipe by pattikay in L.A.

From Every Night Italian, posted for ZWT IV. Described as "not a mousse, not a custard, not really a is a creamy chocolate dessert that is easy to make." Prep time does not include overnight refrigeration. Note: this contains uncooked egg yolks, so if you are concerned about that - don't make this OR here is a link with tips about how to cook them before using without turning them into scrambled eggs.

Top Review by Ravenseyes

made this with no fat half & half and using splenda instead of sugar came out great nice way to end a meal made for family fav's - thanks patty

Ingredients Nutrition


  1. Melt the chocolate in the top of a double boiler over simmering water (or in the microwave).
  2. While the chocolate is melting, put the egg yolks and sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms soft ribbons.
  3. When the chocolate is melted, add the heavy cream and stir till completely blended.
  4. Pour the chocolate into the egg mixture and mix well.
  5. Add the ricotta and mix again till completely blended.
  6. Divide the mixture among 6 individual serving bowls or goblets.
  7. Refrigerate overnight before serving.
  8. Top with whipped cream if desired.

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