Easy. Elegant. CHOCOLATE.

Do you feel like having some dessert, but don't want to bake anything? No chopping, no oven mitts, no measuring? Have a chocolate craving, but just a square of chocolate won't cut it? Give this dessert a try. It is so easy. Elegant enough to serve to guests, and satisfying enough that just a few bites will conquer your dessert craving.

This recipe, from Real Simple, involves melting the chocolate in the microwave, adding it to ricotta and powdered sugar, and mixing in a food processor, stand mixer, or even using a hand mixer. I don't recommend using a blender; it gets stuck in the bottom. Also, make sure the ricotta is at least room temperature or slightly warmed. Otherwise your melted chocolate will harden as soon as it hits the cold ricotta.

You can get fancy with adding a couple drops of extract such as vanilla, peppermint, cinnamon, etc. I once made this with orange flavored chocolate and it added a nice flavor. For a garnish, shave extra chocolate on top or add whatever you please: fresh berries or berry sauce, mint, cinnamon.

Chocolate Ricotta Mousse
From Real Simple Magazine, February 2009
Serves 4

1 15 oz container part-skim ricotta
4 oz chocolate, melted
2 tablespoons powdered sugar

Break chocolate into pieces and put in microwave-safe bowl. Microwave on high for a minute, then remove and stir, stir, stir. If it's not completely melted, microwave again in 20 second intervals. You don't want to burn the chocolate, so it's better to stir until the remaining chunks are melted. Add the chocolate to the (room temperature) ricotta cheese and powdered sugar and mix with a hand mixer, food processor, or stand mixer. Divide into serving bowls and garnish. Can make 1-2 days ahead and refrigerate. Bring to room temperature before serving.

What is your favorite simple go-to dessert?


Unknown said…
Tried it, love it!

Woo, I love the "next blog" function on this site; every now and then you find a gem like yours. Kudos!
Rebekah Kuk said…
Welcome to my blog, Lost-in-Idaho! Glad you liked the recipe, and hope you continue to come back.