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Ricotta Chocolate Mousse

  Egg 1 Large
  Cold water 1 Tablespoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Boiling water 1 Cup (16 tbs)
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  1% milk 1⁄2 Cup (8 tbs) (Cold)
  Granulated sugar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Unsweetened cocoa powder 1 1⁄2 Tablespoon
  Instant coffee 1 Teaspoon
  Salt 1 Pinch
  Fresh whole strawberries 6

In a blender container or food processor combine egg, cold water and gelatin.
Process for 10 seconds.
Scrape sides.
Process for 10 seconds longer.
Let stand for 1 minute or until gelatin is softened.
Add boiling water.
Process for 10 seconds or until gelatin is dissolved.
Add ricotta cheese, milk, sugar, cocoa, coffee powder and salt.
Process for 1 minute.
Into 6 dessert cups pour mousse.
Chill for 2 hours or until set.
Garnish with a strawberry.

Recipe Summary

Difficulty Level: 
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Garnish, Chocolate

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