Nutty Chocolate Cheese Frozen Mousse
|Sugar||1⁄4 Cup (4 tbs)|
|Ricotta cheese||1 Cup (16 tbs) (At Room Temperature)|
|Semi-sweet chocolate||2⁄3 Cup (10.67 tbs), melted (At Room Temperature)|
|Whipped cream||2 Cup (32 tbs)|
|Nuts||3⁄4 Cup (12 tbs), chopped|
Line an 8 x 4 inch (20.5 x 10 cm) loaf pan with wax paper.
In a mixer bowl, beat egg yolks and sugar until smooth.
In a bowl, beat Ricotta cheese and melted chocolate.
Fold in egg yolk mixture, whipping constantly.
Gently fold in whipped cream and 1/2 cup (125 mL) nuts.
Pour into pan.
Freeze at least 4 hours.
When ready to serve only, unmold mousse by briefly dipping bottom of pan in hot water.
Turn over a serving dish.
Remove wax paper.
Sprinkle with remaining chopped nuts.