
Ricotta chocolate mousse is that perfect dessert for when you want decadence without a heavy, weighed-down feeling. By swapping traditional whipped cream and eggs for creamy ricotta, you get a mousse that is both airy and satisfying. This has become my go-to treat after Italian dinners or during those chocolate cravings when I want something more sophisticated than a pudding cup.
The first time I made this, my husband thought it came from a fancy patisserie. Now it is on regular dessert rotation, especially for last-minute guests.
Ingredients
- Ricotta cheese: provides a creamy yet light texture. Use whole milk ricotta for the smoothest result. Check the label for a fresh, clean flavor. Avoid overly watery brands for best consistency
- Heavy cream: whips up to give body and silkiness. Choose well-chilled cream labeled heavy or whipping for best peaks
- Dark chocolate: offers deep chocolate flavor and balances sweetness. Opt for bars with 60 to 70 percent cocoa. The higher the quality of your chocolate, the richer your mousse will taste
- Granulated sugar: sweetens and keeps the mousse from turning bitter. Taste your chocolate first to see if you want less or a bit more
- Vanilla extract: is your little flavor booster. Use real extract for warmth and aroma that ties everything together
- Garnishes: like shaved chocolate, berries or mint leaves add beauty and brightness. Use ripe berries for a classic Italian touch
Instructions
- Blend the Ricotta:
- Place ricotta cheese in a food processor and blend on high for one to two minutes until it becomes ultra smooth and creamy. Scrape down the sides to catch every bit. This is crucial for eliminating any graininess from the cheese
- Melt the Chocolate:
- Set a heatproof bowl over a pot of gently simmering water. Add the chopped chocolate and stir until just melted and glossy. Alternatively, microwave in twenty-second bursts, stirring well each time. Allow it to cool slightly so it does not seize when mixed in
- Combine Chocolate and Ricotta:
- Pour the cooled melted chocolate into the food processor with the ricotta. Add sugar and vanilla extract. Blend until the mixture is homogenous and glossy with no streaks. Scrape down the bowl to make sure it is fully combined
- Whip the Cream:
- In a separate bowl, pour in the cold heavy cream. Whip with a hand mixer or whisk until soft peaks form. This means the cream should hold a gentle shape but not be stiff
- Fold Together:
- Transfer the chocolate ricotta mixture to a large bowl. Add half the whipped cream and fold gently with a spatula, using sweeping motions. Add the rest and fold again until no white streaks remain. Folding ensures the mousse stays light and fluffy
- Chill and Serve:
- Spoon the mousse into four glasses or small bowls. Cover with plastic wrap and refrigerate for at least two hours. This step is key for allowing the mousse to set to the perfect texture
- Add Garnishes:
- Right before serving, decorate the tops with extra shaved chocolate, a few fresh berries, or torn mint leaves for a colorful finish

What I love most here is the way dark chocolate and ricotta blend into an almost truffle-like texture. My kids adore topping their mousse with bright raspberries and little mint sprigs for extra fun on special occasions.
Storage and Make Ahead Tips
Ricotta chocolate mousse is best enjoyed chilled. Cover each serving tightly to prevent other fridge odors from seeping in. It will stay fresh for up to three days. If making ahead for a holiday or dinner party, complete all steps including garnishing up to four hours before serving. For longer storage avoid garnishing until the day of.
Ingredient Swaps and Dietary Adaptations
You can switch out half the ricotta for mascarpone if you want more richness. If you prefer to avoid refined sugar, use a powdered sweetener or maple syrup but start with half the amount and taste as you go. For a vegan twist, try a dairy free ricotta and use coconut cream instead of heavy cream plus a good dairy free chocolate bar.
Serving Suggestions
Serve chilled and velvety in little glasses with extra chocolate curls and fresh berries for visual appeal. For a more grown up finish sprinkle with flaky sea salt or pair with curled orange zest. This mousse becomes even more of an experience next to Italian espresso or dessert wine at the end of a leisurely meal.
Italian Inspiration and Seasonal Touches
Ricotta and chocolate are time-honored Italian flavors seen in cannoli and tortes. This mousse was inspired by classic flavors but updated with fewer steps and lighter texture. During summer I switch the topping to fresh cherries or sliced peaches. In winter I love crushed candied hazelnuts on top. Around the holidays my family sometimes doubles the batch to fill a festive layer trifle.
Helpful Notes
Be sure to blend the ricotta until fully smooth for the best texture. Let chocolate cool before adding to ricotta so it does not solidify too early. For extra airy mousse gently fold whipped cream do not stir briskly.

The mousse is fantastic on its own but can also be a comforting treat for any occasion. It is a simple dessert perfect for a weeknight or elegant enough for company.
Recipe Q&A
- → Can I use mascarpone instead of all ricotta?
Yes, substituting some or all of the ricotta with mascarpone will make the mousse even richer and creamier.
- → Is it necessary to chill before serving?
Chilling allows the mousse to fully set and develop its silky texture for the best experience.
- → What type of chocolate works best?
Choose dark chocolate with 60–70% cocoa for a balance of rich flavor and sweetness.
- → How should I garnish this dessert?
Top with shaved chocolate, fresh berries, or mint leaves for a decorative and flavorful final touch.
- → Can I make the mousse ahead of time?
Absolutely. Prepare up to a day ahead and chill, then garnish just before serving for convenience.