Chocolate Ricotta Mousse

Chocolate Ricotta Mousse

serves 4

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.

 


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