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Chocolate Ricotta Mousse

This is the summer of experimenting with different types of desserts. In the past I have tried cookies with various ingredients from chocolate chips and butterscotch chips to dried cranberries and almonds. Cupcakes and brownies have also been fun to explore. However because of a desire to eliminate gluten from my diet, I no longer bake cookies, cupcakes and brownies unless they are solely for someone else to consume. But sometimes, I want to make something just for me.

Ricotta cheese has an interesting consistency which apparently makes it a good ingredient for pudding. I wasn’t very familiar with ricotta cheese, but before I knew it I was eating the stuff by the spoonful. This chocolate ricotta mousse as it’s called is more like a pudding to me. It has just the right combination of chocolate and creaminess that isn’t overpowering at all.

This recipe is from Real Simple Magazine, because it’s really simple!

~ 15 ounces (about 2 cups) ricotta cheese
~ 2 tbsp confectioners’ sugar
~ 4 oz semisweet chocolate, plus more for topping

1.  Melt the chocolate in a double broiler.
2. In a food processor, blend the ricotta, sugar and melted chocolate until smooth.
3. Divide among bowls and top with the shaved chocolate. Refrigerate until you’re ready to serve, for up to 2 days. Bring to room temperature before serving.

It’s as easy as that. This simple recipe is a great one to try out since it requires such a short list of ingredients and is so quick to make. I loved the consistency that the chocolate and ricotta had together. Once again, chocoholics rejoice!

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