Chocolate ricotta mousse
We were all having a chocolate craving last week and no one was disappointed with this treat. I was a little worried the kids wouldn’t eat it, because it did have a mild texture difference from regular mousse, but they surprised me and couldn’t get enough. In fact, they’ve both asked for it a week later, so I’m sure I’ll be making it again.
And as for the texture thing? If you’ve ever eaten a cannoli, you’ll know what I mean. It was kind of a silkier chocolate version of cannoli filling, to me. To the kiddos, however, it was chocolate mousse through and through, and perfectly delicious.
Recipe: Chocolate Ricotta Mousse
(adapted from Everyday Food)
2 c. fat free ricotta cheese
3 Tbsp. unsweetened cocoa powder
2 large egg whites, room temperature
1/2 c. granulated sugar
pinch of salt
mini chocolate chips and whipped cream, for garnish
In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer to a large mixing bowl.
Place egg whites, sugar, and a pinch of salt in a medium heatproof mixing bowl, set over a pot of simmering water. Whisk and cook until sugar dissolves and the mixture is warm to the touch, about 3 minutes. Remove bowl from heat and beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg white mixture into ricotta mixture. Divide mousse among 6 ramekins. Refrigerate until set, at least 3 hours. To serve, top with whipped cream and mini chocolate chips or shave chocolate.