Recipes

Chocolate Ricotta Mousse

Details

4 serves
5 minutes

Notes

This recipe, written by Marisa Salandra, is a very easy, yet impressive dessert. The mousse is so smooth and chocolately, and using Ricotta as a base makes it less dense and more creamy.

Recipe takes 5 minutes to prepare, but requires refrigeration, preferably overnight.

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Ingredients

750g Smooth Ricotta
250g Double Cream
3 Tbsp icing sugar
6 Tbsp cocoa powder
Berries, to serve
Extra icing sugar, to serve

Preparation

1 Place the Smooth Ricotta, Double Cream, 3 tablespoons of icing sugar and 6 table spoons of cocoa powder in a food processor. Blend until smooth and well combined.
2 Pour into serving bowls.
3 Refrigerate for at least 4 hours, or overnight if possible.
4 Dust with icing sugar and serve with fresh berries.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!
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