Usually ricotta evokes images of hot, steamy lasagna or cheesy stuffed pasta shells. Or cannoli. Or that tub of bland white compressed cheese you can buy from the refrigerator case at your local grocery store. But have you ever considered making it chocolaty? And fluffy? A decadent, yet somewhat healthy dessert? Here’s your chance! Whip up your own batch of homemade ricotta and turn it into this delectable dessert in minutes. It’s so easy and so good! The trick is to start with warm, freshly made ricotta to get the smoothest texture at the end.
Ricotta
- Start with 1 gallon milk (goat’s or cow’s milk will work; 2% or whole)
- Heat milk to 185 degrees, stirring regularly to keep from scalding.
- At 195 degrees, remove from heat and stir in 1/4 cup apple cider vinegar. Stir for about a minute. (if curds do not separate from whey, heat to 205 degrees)
- Once curds form, ladle them out into a cheesecloth-lined strainer. Drain for 1 minute.
- Add 3 TBSP butter and 1/4 tsp baking soda. Stir. Eat. Enjoy! (can be frozen)
Chocolate Ricotta Mousse
Ingredients
2 cups ricotta
2 tablespoons powdered sugar
4 ounces semisweet chocolate, melted, plus more, shaved, for topping
Directions
1.In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
2.Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)
ENJOY!
adapted from Realsimple.com
submitted by Kate Johnson
