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Coffee Chocolate Ricotta dessert

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Coffee & Tea

Coffee Chocolate Ricotta dessert

Candy | Mar 7, 2006 02:38 PM

I have not made this in a couple of years and needed some soft food because of an infection that is making it painful to chew or swallow. I dug it out today and mine is chilling and setting up in the fridge right now. This is great stuff.

Line a pie plate with plastic wrap and set aside.

Combine 1.5 tsps. unflavored gelatin with 1 Tbs+ cold water and let stand.

Put 1/4 C. espresso in a small sauce pan and add 1/8 tsp. ground cinnamon. Add the gelatin and heat over med. heat until the gelatin is dissolved. Add 2 tsp. vanilla.

Put 1 lb. whole milk ricotta, the best available to you, in the work bowl of a food processor and let it whip.

Whip 1/3 C.heavy cream into soft peaks

Chop 2oz. bittersweet or semi-sweet chocolate into small pieces.

Place the ricotta in a bowl and add either 1/3 C.sugar or 3 Tbs. Splenda (the Splenda works here because the bitterness of the espresso balances the after taste of the Splenda)combine well. Add the espresso mixture and the chocolate and stir. Fold in the whipped cream and pour into the prepared pie plate, spread it evenly and cover. Refrigerate until set, up to 24 hours.

Remove from the refrigerator prior to serving so it can warm slightly but still be cool.

Serve with a bit of the following chocolate sauce.

COmbine in a small saucepan 2 tsp.instant espresso with 1/4 C.hot water and stir. Then stir in 2 TBS. unsweetened cocoa powder, 1/3 C.sugar or 3 tbs.Splenda and 1/2 oz. bittersweet chocolate stir over med. heat until the chocolate melts then stir in 1/2 C, half and half and cook to 100 F. Remove from the heat and stir in 1 tsp.vanilla.. Serve the sauce warm over the cool ricotta

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