Ricotta Chocolate Mousse
Ricotta Chocolate Mousse recipe
Yield
4 servingsPrep
20 minCook
5 minReady
25 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
cocoa powder
unsweetened plus 1 teaspoon |
|
| 1 | cup |
ricotta cheese
part skim |
|
| 2 | tablespoons |
chocolate syrup
plus 2 teaspoons |
|
| ½ | cup |
whipped topping, prepared
dairy, thawed |
|
| ½ | ounce |
dark chocolate
grated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 237 | ml |
water
|
|
| 15 | ml |
cocoa powder
unsweetened plus 1 teaspoon |
|
| 237 | ml |
ricotta cheese
part skim |
|
| 3E+1 | ml |
chocolate syrup
plus 2 teaspoons |
|
| 118 | ml |
whipped topping, prepared
dairy, thawed |
|
| 14.5 | ml/g |
dark chocolate
grated |
* |
Directions
In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften.
Set over low heat, cook stirring constantly until dissolved.
Remove from heat. Add cocoa; stir until dissolved.
In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup and purée 30 seconds, until smooth.
Pour chocolate mixture into 4 individual dessert dishes, cover Top each serving with 2 tablespoons whipped topping, sprinkle evenly with grated chocolate.
