| Chocolate Ricotta Creme
Italian
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| It doesn’t get any simpler than this, and the result is a richly satisfying, healthy dessert. The resulting texture is rather stiff, much like a mousse. I sometimes put it in small cups (pictured here), like a pot de crème, and top with a dollop of whipped cream. When berries are in season, a plate with strawberries and/or raspberries accompanied by a scoop of this pudding is elegant and delicious.
You can make this even better by making your own Fresh Ricotta.
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| Ingredients |
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1 cup ricotta cheese
2 tablespoons honey
1/4 cup cocoa
1 teaspoon vanilla
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Steps
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| 1 | Place all ingredients in a food processor and blend until creamy smooth, about 2 minutes. If mixture is too thick, thin with a bit of cream or milk. Refrigerate until ready to serve. |
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| Yield |
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original recipe yield: 4 servings
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| Notes
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Chocolate Ricotta Crème
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