Food & Cooking Recipes Dessert & Treats Recipes Chocolate Ricotta Mousse 3.5 (20) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 21, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 6 This chocolate mousse is a slimmed down version that feels just as indulgent as the original. Ingredients 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 Directions 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. Print