Chocolate Ricotta Mousse

More frequently than you’d expect, we end up with half of a 64 ounce tub of ricotta slowly aging in the fridge. Solved that problem today, by making this!

IMG_6308Ingredients:

  • 2 cups room temperature ricotta cheese
  • 2-3 tablespoons powdered sugar
  • 4 ounces semi-sweet chocolate

Combine the ricotta and 2 tablespoons powdered sugar in a food processor. Process continuously while you melt the chocolate in 30 second bursts in the microwave. Add the melted chocolate.

IMG_6306Process until well mixed, then taste. Add additional powdered sugar, if desired, and blend in.

IMG_6307Transfer to a bowl and refrigerate until chilled.

IMG_6311Serve garnished with whipped cream, additional chocolate, or anything else as desired.

IMG_6310This is a bit thicker than I generally think of mousse, but it’s nice, filling, and chocolatey. Make sure at the start that your ricotta is actually room temperature, or close to it, as cold ricotta will make the chocolate seize up and the mixture won’t blend as smoothly.

Chocolate Ricotta Mousse

Adapted from Real Simple Recipes.

  • 2 cups room temperature ricotta cheese
  • 2-3 tablespoons powdered sugar
  • 4 ounces semi-sweet chocolate

Combine the ricotta and 2 tablespoons powdered sugar in a food processor. Process continuously while you melt the chocolate in 30 second bursts in the microwave. Add the melted chocolate. Process until well mixed, adding the remaining powdered sugar if desired.

Transfer to a bowl and refrigerate until chilled. Serve garnished with whipped cream, additional chocolate, or anything else as desired.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
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