Chocolate Ricotta Mousse
This chocolate mousse is a slimmed down version that feels just as indulgent as the original.
- Total Time:
- Servings: 6
Source: Everyday Food, January/February 2011
- 2 cups part-skim ricotta
- 3 tablespoons unsweetened cocoa powder, plus more for dusting (optional)
- 2 large egg whites, room temperature
- 1/2 cup sugar
- Coarse salt
In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among 6 glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder, if desired.