You know what’s awesome? A dessert that only takes 10 minutes to put together. Toss it in the fridge for an hour while you do something productive (or nap), and then it’s ready. It’s like it practically makes itself. Magical.
This is one of those desserts. Minimal effort, but fabulous results. This is for chocolate lovers. It isn’t too sweet, so the intense chocolate flavour is the star of the show. Serve it with a spoonful of whipped cream and seasonal fruit, and voilà!, a deliciously pretty dessert.
Slightly less exciting is when you have a major brain fart and don’t realize that your lactose intolerant friend probably can’t eat ricotta cheese. Don’t bring this to lactose intolerant friends, even if they are incredibly nice about it and happen to have another dessert on hand anyway. You could make coconut macaroons instead, maybe?
Chocolate Ricotta Mousse from the Moosewood Restaurant Book of Desserts
3 ounces unsweetened chocolate, melted
1 pound ricotta cheese
1 tsp pure vanilla extract
1/3 cup honey, or other sweetener to taste
Combine the melted chocolate, ricotta cheese, vanilla, and the honey in a blender or food processor bowl and whirl until very smooth. Pour into dessert cups and chill for at least an hour.
Serve the mousse with a dollop of whipped cream, and some fresh fruit, mint leaves and/or shaved chocolate.
Katie. I am so sorry I missed you on Friday… your last day with us. I wanted to give you one last hug before you left. I really hope you come back to us again. I will miss you and I will think about you in Spain. Enjoy and love and eat and teach and laugh…..
[…] made a modified chocolate ricotta mousse tonight in Huelva to celebrate TShap’s […]