Chocolate Ricotta Mousse

Chocolate Ricotta Mousse - A decadent dessert that's great for serving after a dinner party. Also great for Valentine's Day Treat.

Have you ever made a meringue before? It's kind of intimidating if you've never made it. A meringue is whipped topping usually found on top of pies and it is made of beaten egg whites, sugar, and cream of tarter. I tried 2 different methods for making the meringue. One requires to set up a double boiler on a stovetop and heating the egg whites and sugar for 3 minutes. When I did that, the stiff peaks never formed.

The second time I left 2 eggs out at room temperature. Used my electric stand mixer to beat the eggs, added a pinch of cream of tartar and voila! It worked. I was so proud of myself. If you don't have an electric stand mixer use a beater. The stiff peaks formed. So, the choice is up to you! You can try method 1 that failed or method 2 which worked much better.

The next step is pretty simple. Combine the ricotta cheese and cocoa powder into the food processor until everything is well combined. You can use cottage cheese but make sure to process the cottage cheese more so it's more like fine ricotta cheese. Then fold in the egg whites to the ricotta cheese mixture and let it set. This recipe makes a fine mousse and I'd definitely make it again if I ever had people over for a fancy dessert. 🙂

How to Make Chocolate Ricotta Mousse

In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.

Meringue Method #1: 

Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.

Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.

Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).

Meringue Method #2: 

Leave egg whites to sit out at room temperature 10 minutes or overnight.

Place the egg whites and a pinch of cream of tartar in the bowl of an electric stand mixer. Beat the egg whites until stiff peaks start to form and gradually at in the sugar. The meringue should be glossy.

Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.

Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.

Other Chocolate Dessert Recipes

Baked Chocolate Donuts

Chocolate Pretzel Mousse Pie with Pretzel Crust

Individual Flourless Chocolate Cake

Joanna Gaines Chocolate Chip Cookies

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