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Wednesday
Oct212009

So easy I could scream: Chocolate Ricotta Mousse

chocolate mousse

After a recent trip to Houston to visit my friend Courtney, I was inspired by her masterful use of ricotta (her sweetest trick: a scoop of ricotta, a fresh slices of peach, and a little drizzle of honey--heaven!). When I returned home, I immediately went on a quest to find any and every recipe that uses this simple ingredient. Unsurprisingly, one of the best ones I found was in my good friend Real Simple mag. Try it now and thank me later.

 

CHOCOLATE RICOTTA MOUSSE


Ingredients


  • 1 15-ounce container ricotta (about 2 cups)

  • 2 tablespoons confectioners' sugar

  • 4 ounces semisweet chocolate, melted, plus more, shaved, for topping


Directions


  1. In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.

  2. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)

P.S. Another great find? Honey-Tomato Bruschetta with Ricotta from Food & Wine.

 

 

Photo via RealSimple.com

Reader Comments (2)

you're so better than GOOP.

October 21, 2009 | Unregistered CommenterZovig

[...] My new BFFs: 2009 Chocolate Show picks In Design, Foodie, Gift Ideas, New York City on November 1, 2009 at 10:55 pm Settle down, chocolate. I am clearly into you. I mean–have you noticed the inordinate number of posts I’ve already dedicated to you in the short life span of this blog (see.what.I.mean?)? [...]

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