1. In a food processor, puree ricotta with chocolate until very smooth.
2. Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and the chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with shaved semisweet chocolate.
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