Chocolate Ricotta MousseCourse: DessertCuisine: ItalianDifficulty: Easy
I love this recipe because you can flavor it to what ever you like. You can keep it chocolate and not add any Grand Marnier or add any favorite liquor you prefer. This tastes wonderful with Grand Marnier and then use a zester to sprinkle some of the orange zest on top. When I made this with Kahlua, I garnished with chocolate covered espresso beans. You can get as creative as possible. I have even made it at Christmas time with candy canes for kids and for adults a sprinkle of cracked candy canes. I have made this for my kids, plain chocolate with vanilla extract and an oreo cookie on the rim of my special glass dessert bowls. Get creative and make this your dessert.
12oz Bellwether Farms Whole Milk Basket Ricotta
2 Tablespoons powdered sugar
5 oz semi sweet chocolate, chopped and melted (scharffenberger)
1 cup heavy cream (not ultra-pasteurized)
1 Tablespoon Vanilla extract if not using any liqueurs
3 Tablespoons Grand Marnier or a favorite liqueurs
2-3 nice looking oranges with good skin for zesting for garnish
- In a food processor, blend ricotta, sugar, and melted chocolate until smooth. Add the vanilla OR Grand Marnier and pulse until combined. Transfer to a large mixing bowl and set aside.
- In a clean bowl, add the heavy cream and beat until soft peaks. Fold into the chocolate mixture until no more white streaks and everything is combined.
- Spoon into serving dishes and chill till serving or garnish and serve right away