My love affair with ricotta continues with this espresso ricotta chocolate mousse. It’s reminiscent of tiramisu, and infinitely nommable as-is or used a filling in pies and cakes. In fact, I have plans for one of my batches of this.
Ricotta is so versatile that I’ve used it in both healthier and more decadent dishes, both sweet AND savory. I think most folks sae it for lasagna, but I keep it on hand for errrrythang. Here are a few so far:
- Pumpkin butter ricotta spread especially with this pumpkin banana bread
- Blue cheese, pear, and honey savory ricotta bake
- Veggie ricotta frittata
- Blueberry almond ricotta bake
- Pancetta gnocchi lasagna
- Savory sun-dried tomato pancakes
- Lemon lavender almond cake
Holy crap. I use a lotta ricotta. Plus, it adds a nice bit of protein to your dish, making it more filling.
I feel like it’s been a while since I’ve made something with chocolate, and even longer since I’ve made something with espresso. I think the last one was these chocolate mocha spoons for dipping into coffee.
Or these Mexican hot chocolate brownie donuts, of course. I should really pull that recipe out again for Cinco de Mayo, actually. Although I have more plans for that week forthcoming already. Muhaha.
This ricotta chocolate mousse recipe calls for some heavy whipping cream, and I tried out a shelf-stable kind from my old favorite, Trader Joe’s. You can keep it in your pantry until it’s time to use, then stick it in the refrigerator for six hours prior to using. Or you can totally keep it in the fridge all the time if you prefer. Just make sure whatever cream you use is super cold prior to whipping.
You can whip the cream by hand if you like, but it’s made much easier with a mixer. I use a KitchenAid mixer in antique copper as seen above.
A warning if you’re planning to pipe this espresso ricotta chocolate mousse into glasses when it’s ready: omit the chocolate chips until you’ve already piped it. They’ll clog up your piping tip and you’ll never get the mousse into the glasses. Did I learn this the hard way like a noob? Naaaaah. 😉
- 2 cups whole milk ricotta
- 1 cup cold heavy whipping cream (I used TJ's)
- 1⁄2 cup sugar or sugar substitute
- 2 Tbsp instant espresso powder
- 2 Tbsp unsweetened cocoa powder (I used TJ's)
- 1 Tbsp powdered gelatin (like Knox)
- 1 oz or more semi-sweet chocolate chips (I used sugar free)
- Good chocolate, shaved or grated
- Mix ricotta until smooth. Transfer to a large bowl and set aside.
- Whip together heavy whipping cream and sugar in a mixer or large bowl until soft peaks form and set aside.
- Bring 1⁄4 cup water to a boil in a small saucepan, then remove from heat. Mix 2 Tbsp of the water with espresso powder and cocoa powder in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
- Stir espresso mixture into ricotta, followed by gelatin mixture. Fold in cream slowly in a few batches.
- Chill for 1 hour, then transfer to a pastry bag. Pipe into sundae glasses or bowls as desired and refrigerate until set, about 1 more hour. Garnish with shaved chocolate and serve cold.
- Optional: serve alongside lady fingers for a tiramisu feel.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Anyone else up for making dessert? What’s on your menu?
Recipe adapted from Saveur