Chocolate Ricotta Mousse

1 Review
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Photo: Kan Kanbayashi
Yield
Makes 4 servings
By Sara Quessenberry and Kate Merker
February 2009
RECIPE BY Real Simple

Ingredients

  • 1 15-ounce container ricotta (about 2 cups)
  • 2 tablespoons confectioners' sugar
  • 4 ounces semisweet chocolate, melted, plus more, shaved, for topping

Nutritional Information

  • Calories 389
  • Fat 25g
  • Satfat 16g
  • Cholesterol 58mg
  • Sodium 95mg
  • Protein 15g
  • Carbohydrate 30g
  • Fiber 0g

How to Make It

In a food processor, blend the ricotta, sugar, and melted chocolate until smooth. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)

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Ratings & Reviews

liccac's Review

liccac
November 24, 2010
honestly, this was surprisingly delicious! Definitely elegant enough to serve guests- they don't need to know how easy it is:) You must like ricotta. If you do, then this is the dessert for you! I have relatives and friends with celiac, so this is a staple in my rotation.
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