Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Espresso-Ricotta Cream With Chocolate Espresso Sauce Recipe
    Lost? Site Map

    Espresso-Ricotta Cream With Chocolate Espresso Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    evelyn/athens's Note:

    This cool dessert is silky-sweet ricotta flavored with espresso coffee and spices. The cheese is packed into a pie dish, chilled, and then unmolded onto a cake plate. Cut into wedges and streaked with a warm espresso chocolate sauce. From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper, and found at

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Ricotta Cream

    Chocolate Sauce


    1. 1
      Line an 8-inch pie pan with plastic wrap. Combine the gelatin and cold water in a small saucepan. Let stand 5 minutes. Add the espresso and cinnamon. Stir over medium heat to dissolve the gelatin. Remove from the heat and add the vanilla.
    2. 2
      Puree the ricotta in a food processor, or press it through a fine sieve. Turn it into a medium bowl and stir in the espresso mixture, sugar, chocolate, and cream. Mix well. Spread in the pie pan, tapping to settle. Cover and chill 8 to 24 hours.
    3. 3
      To make the sauce, combine the espresso powder with the hot water in a small saucepan. Stir to dissolve. Blend in the cocoa, chocolate, and 1/3 cup sugar. Stir over low heat until the chocolate melts. Add the half-and-half, and heat until an instant-read thermometer reads 100 degrees. The sauce should be the consistency of thin cream. Remove from the heat and add the vanilla. Taste for sweetness, adding more sugar to taste. The sauce holds well, covered, for an hour or two. Stir as you rewarm it over medium heat before serving.
    4. 4
      Serve the ricotta cream cool, not cold, sliced into wedges. Drizzle each portion with 2 tablespoons of the warm sauce.

    Ratings & Reviews:


    Nutritional Facts for Espresso-Ricotta Cream With Chocolate Espresso Sauce

    Serving Size: 1 (125 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 291.9
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 10.1 g
    Cholesterol 59.6 mg
    Sodium 79.1 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 0.6 g
    Sugars 22.7 g
    Protein 10.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites