Silky Cocoa Creme

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.