Mocha Ricotta Creme
This is one of my all time favorite desserts. I call it my ice cream. I know people who hate Ricotta that I have had try this without telling them what it is and they loved it.
This is one of my all time favorite desserts. I call it my ice cream. I know people who hate Ricotta that I have had try this without telling them what it is and they loved it.
- Carbohydrate 6.71436874958505 g
- Cholesterol 38.13 mg
- Fat 9.79129458323515 g
- Fiber 0.148708336512733 g
- Protein 14.0981216665262 g
- Saturated Fat 6.09646187494216 g
- Serving Size 1 1 Serving (124g)
- Sodium 153.93856249985 mg
- Sugar 6.56566041307232 g
- Trans Fat 0.50622508332889 g
- Calories 174 calories
Step-by-step
- Mix all ingredients
- Eat
Vigorous blending determines whether this dessert turns out velvety or watery. Part-skim ricotta contains excess moisture trapped within the curds. Whisk the cheese and cocoa powder together for at least 45 seconds to break down those structural proteins. Undermixing leaves grainy pockets of dairy that ruin the mouthfeel. Whole milk ricotta can substitute for part-skim at a 1:1 ratio if you prefer a richer fat content. Cocoa powder absorbs liquids slowly, so ensure the particles hydrate fully during the initial stir. Judge the readiness of the mixture visually by checking for a uniform chocolate hue with no white streaks remaining. Mini chocolate chips should fold in last to prevent them from dissolving into the base. Chill the finished portion for 20 minutes if a firmer consistency is desired before serving. This brief resting window allows the cocoa solids to bind completely with the dairy fats. Store any leftovers in an airtight container for up to 24 hours.
