A protein-rich, almost instant, smooth, deep chocolate dessert. Nice garnished with red raspberries or strawberries.
Recipe information
Yield
serves 4 to 6
Ingredients
6 ounces semi-sweet chocolate (1 cup of chips)
15 or 16 ounces ricotta cheese
1 teaspoon vanilla
1 cup heavy cream
2 tablespoons confectioners’ sugar
Preparation
Step 1
Melt the chocolate in a small pan, on very low heat, taking care not to scorch it. Or melt it in a microwave oven. In a blender or a food processor, whirl the ricotta, vanilla, and melted chocolate until smooth and evenly colored. Pour into dessert cups (leave space for whipped cream). Refrigerate until ready to serve.
Step 2
When you’re ready to serve, in a small bowl with an electric mixer or a whisk, whip the cream and the confectioners’ sugar until stiff. Mound the whipped cream on top of the pudding and serve cold.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
