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Silky Cocoa Creme

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Submitted by morozco

Silky cocoa creme is a light chocolate mousse made with ricotta, cocoa powder, and whipped topping, set with gelatin. A low-fat molded dessert served with strawberries.

YIELD

8 servings

PREP

20 min

COOK

10 min

READY

3 hrs

This chocolate creme is a lighter take on mousse that uses blended ricotta cheese instead of heavy cream for its silky body. The cocoa flavor comes through clean and intense because there’s no butter or cream competing with it, just cocoa powder, skim milk, and a half cup of sugar.

Blending the ricotta with vanilla in a food processor until completely smooth is the step that makes or breaks the texture. Grainy ricotta gives you a grainy dessert. Process it until it’s as smooth as Greek yogurt, then fold it into the whipped topping.

The gelatin needs to dissolve fully into the hot cocoa-milk mixture. Any undissolved granules create rubbery specks in the final creme. Stir until you can’t see a single grain, then pour it into a bowl and chill until slightly cold but not set. That window between “cold” and “gelled” is when you fold in the ricotta-whipped topping mixture. Too warm and it deflates. Already gelled and it won’t incorporate smoothly.

Unmold onto a plate and serve with fresh strawberries on the side. The berry acidity is a natural pairing with the bittersweet cocoa.

Pro Tips

  • Use part-skim ricotta, not whole milk. Whole milk ricotta is richer but harder to blend completely smooth.
  • Chill the cocoa mixture to “slightly cold” means about 60 to 65 degrees. It should feel cool to the touch but still pour.
  • Lightly oil the mold before pouring in the mixture. A quick spray of cooking spray makes unmolding clean and easy.
  • To unmold, dip the bottom of the mold in warm water for 5 to 10 seconds, then invert onto the plate.

Variations

  • Mocha version: Dissolve 1 teaspoon instant espresso powder into the hot cocoa-milk mixture for a coffee-chocolate creme.
  • Raspberry garnish: Swap strawberries for fresh raspberries and a drizzle of raspberry puree for a more intense fruit pairing.

Ingredients

1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
unflavored
¼ 59
CUP ML WATER
cold
½ 118
CUP ML SUGAR
79
CUP ML COCOA POWDER
¾ 177
CUP ML MILK, SKIM
½ 118
CUP ML RICOTTA CHEESE
lowfat part-skim
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML WHIPPED TOPPING, PREPARED
light, non-dairy, thawed
1
X STRAWBERRIES
fresh, to taste *

Directions

In small bowl, sprinkle gelatin over water; let stand 2 minutes to soften.

In medium saucepan, stir together sugar and cocoa; stir in milk.

Cook over medium heat, stirring constantly, until mixture is very hot.

Add gelatin mixture; stirring until gelatin is completely dissolved; pour mixture into medium bowl.

Refrigerate until mixture is slightly cold (do not allow to gel).

In blender or food processor bowl, blend ricotta cheese and vanilla until smooth; stir into whipped topping.

Gradually fold into cocoa mixture; immediately pour into 2-cup mold.

Refrigerate until firm, about 2 to 3 hours.

Unmold onto serving plate.

Serve with strawberries, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 101 19% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 30mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 1% Vitamin C 0%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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