Ricotta Chocolate Mousse (Print)

Silky chocolate mousse blended with creamy ricotta for a decadent yet lighter finish.

# Components:

→ Dairy

01 - 1 cup whole milk ricotta cheese
02 - 1/2 cup cold heavy cream

→ Chocolate

03 - 4 oz dark chocolate (60-70% cocoa), chopped

→ Sweetener

04 - 1/4 cup granulated sugar
05 - 1 teaspoon vanilla extract

→ Garnish (Optional)

06 - Shaved chocolate
07 - Fresh berries
08 - Mint leaves

# Directions:

01 - Process ricotta cheese in a food processor until exceptionally smooth, approximately 1 to 2 minutes.
02 - Gently melt the chopped dark chocolate using a double boiler or in the microwave (in 20-second intervals), stirring until completely smooth. Allow to cool slightly.
03 - Add the cooled melted chocolate, granulated sugar, and vanilla extract to the processed ricotta. Blend until thoroughly incorporated and a creamy consistency is achieved.
04 - In a separate bowl, whip the cold heavy cream to soft peaks.
05 - Delicately fold the whipped cream into the chocolate-ricotta mixture until no streaks are visible.
06 - Divide the mousse evenly among 4 serving glasses or bowls.
07 - Refrigerate for a minimum of 2 hours, or until the mousse is set.
08 - Prior to serving, optionally garnish with shaved chocolate, fresh berries, or mint leaves.

# Chef Secrets:

01 -
  • Uses just five simple ingredients found at most grocery stores
  • No eggs or gelatin required so it comes together quickly
  • Naturally gluten free and vegetarian for a crowd-friendly option
  • Chill and serve ahead for effortless dinner parties or busy weeknights
02 -
  • Packed with protein from the ricotta cheese for a more nutritious dessert
  • Stores for up to three days in the fridge making it ideal to prepare in advance
  • Works wonderfully as a gluten free sweet treat
03 -
  • For elegant presentation serve in clear glasses to showcase the mousse layers
  • Always start with room temperature chocolate to help it melt evenly
  • Do not overwhip the cream or it will turn grainy in the mousse
  • If making a larger batch pulse in the food processor in batches for the creamiest texture
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