Chocolate Ricotta Mousse

Prep Time:
15 mins
Total Time:
15 mins

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


  • 2 cups part-skim ricotta

  • 3 tablespoons unsweetened cocoa powder, plus more for dusting (optional)

  • 2 large egg whites, room temperature

  • ½ 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.

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