Chocolate Ricotta Mousse
(From: [one of the Moosewood cookbooks])
3 oz unsweetened chocolate
1 lb ricotta cheese
1.5 teaspons pure vanilla extract
1/3 cup honey or other sweetener to taste
1 cup heavy cream
1 tablespoon pure maple syrup
Combine melted chocolate, ricotta cheese, 1 teaspoon of vanilla and
honey in a blender or food processor and whirl until very smooth. Pour
into dessert cups and chill.
Just before serving, combine heavy cream, .5 tsp of vanilla and maple syrup
and whip until stiff.
Serve topped with whipped cream and garnished fresh fruit or shaved chocolate.
Note: I used low fat ricotta and it was still yummy.
Prep: 15-20 min.
chill: at least 1 hour
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