Chocolate Ricotta Mousse


4 serves
5 minutes


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.




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


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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