Chocolate Ricotta Mousse
2 cups ricotta
2 tablespoons honey
6 ounces semisweet chocolate, melted
½ teaspoon cinnamon
½ teaspoon cayenne
½ teaspoon instant espresso powder
2 teaspoons vanilla extract
Chocolate shavings, for garnish
In a food processor, blend all the ingredients (except chocolate shavings) until smooth.
Divide mousse among four ramekins 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.