Prep 10 mins
Cook 0 mins
This is an incredibly easy and delicious recipe! It can be made ahead of time or right before you want to serve it. It keeps nicely in the refrigerator for several days...That is if you don"t eat it all up!
- 15 ounces ricotta cheese
- 2 tablespoons confectioners' sugar
- 4 ounces semisweet chocolate, melted
- chocolate shavings (optional)
- Use a food processor or imersion blender to blend the ricotta, confectioners' sugar, and melted chocolate together until you reach a smooth consistency.
- Top with shaved chocolate or Eat as it.
Followed your recipe right on down using a food processor! The ricotta was at room temperature when I began making this totally delightful mousse, though it did chill in the fridge for over 3 hours before I was ready to serve it! Very, very nice! [Made & reviewed in Zaar Chef Alphabet Soup tag]
The only changes I did were for dietary reasons using 1 tablespoon of icing sugar to 425 grams of smooth light ricotta and 2oz of 85% cocoa chocolate but I had a problem on the chocolate ceasing up when added to the blended ricotta which left it tasting a little grainy but had a nice chocolate flavour and was nice a light to the taste without being overly sweet. Will experiment a little to see how best to get rid of the grainy effect - may use the stand mixer to mix instead of the stick blender and hopefully get a smoothier consistency and hopefully the melted chocolate will mix better as it can be poured in as it is being beaten. Thank you Oliver & Fischer's Mommy, made for All You Can Cook Buffet - Special Event.