This chocolate mousse is a slimmed down version of the original that is just as indulgent. Skim ricotta cheese is pureed with cocoa powder to form the base, which is then lightened with beaten egg whites.
These little cakes resemble molten chocolate cakes, but are actually cheesecakes. The dessert may seem rich, but it's made with nonfat cottage cheese instead of cream cheese. Bake them in a muffin tin and let them set in the fridge before turning out onto plates.
You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.