Chocolate Ricotta Mousse by Tracie Hittman
serves 8
1 15oz container of organic ricotta cheese (about 2 cups)
4 oz of semisweet chocolate, melted (I used Enjoy Life semisweet chocolate chips)
Fresh peppermint or spearmint for garnish (optional)
Instructions:
In a food processor, blend ricotta and melted chocolate until smooth.
The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving. Garnish with a fresh mint leaf.
C = 12g P = 7g F = 10g Cals = 160
Resources
http://www.itsyourplate.com/blog/2010/12/28/chocolate-ricotta-mousse/
