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Ricotta chocolate mousse

Two ingredient Ricotta mousse!

Yep, don’t adjust your screen, this has only got two ingredients and it’s low fat!

I had some special guests come over for dinner on Friday night and I wanted to make a big dinner like I used to (every Friday night), with loads of dishes and different desserts. But while the will is still strong the body ain’t no more, and I can’t come home from work and prepare till 2 a.m. the night before like I used to. These days my body say enough by 8.30pm... So I decided to and keep it simple and easy peasy but still impressive when it came to the desserts (yes, I said desserts – plural – you don’t think I’m just going to make one do you?). The second was an unbelievable strawberry gallette with an amazing filling, which I will post the recipe for soon).

As for this ricotta mousse, it’s light not sweet and it’s a cross between mousse and ice-cream. You can have two slices and only feel half the guilt.






Ingredients

dark chocolate ricotta mousse

600g good quality firm ricotta cheese

240g good quality dark chocolate

Milk chocolate Ricotta

600g good quality firm ricotta cheese

240g milk chocolate

white chocolate ricotta mousse

600g good quality firm ricotta cheese

240g good quality white chocolate


Method

Line the sides and bottom of a round 22cm/23cm cake tin with baking paper

Process 600g ricotta cheese in a food processor

Melt dark chocolate in a pot over low heat or in a heatproof bowl over a saucepan of simmering water until chocolate has melted.

Pour melted chocolate into food processor and continue to process with ricotta cheese until the ricotta and chocolate have integrated and the texture is smooth. (about 60 seconds)

Pour mousse into the prepared cake tin and put in freezer for approx 30 min

Repeat method with milk chocolate and ricotta, and pour over dark chocolate return to freezer for another 30 minutes then repeat with white chocolate and ricotta.

Keep cake in freezer for a few hours or over night before transferring onto a serving dish. Once you have transferred the mousse on to a serving dish you can keep in the fridge or freezer.

Please note:

If you want your dark chocolate mousse to be darker in colour just stir a heaped teaspoon of cocoa into the dark chocolate while it's melting.







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