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Chocolate Ricotta Mousse


This chocolate mousse is a slimmed down version that feels just as indulgent as the original.

  • Prep:
  • 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


  1. In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.

  2. 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.

Reviews Add a comment

  • Baking_ stress_Away
    20 FEB, 2013
    I made it tonight it was so delicious .. because i make my own ricotta it made it a lot easier :)
  • MS112592669
    1 MAY, 2011
    I could not get over the texture of this recipe, I say pass on this one.