Ricotta And Chocolate Recipes

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CHOCOLATE RICOTTA MOUSSE

This 4-ingredient mousse is very rich and oh so easy to make! Optional: top with whipped cream.

Provided by Bren

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 15m

Yield 6

Number Of Ingredients 4



Chocolate Ricotta Mousse image

Steps:

  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
  • Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 29 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 99.1 mg, Sugar 15.8 g

3 ounces unsweetened chocolate, cut into small pieces
1 pound ricotta cheese
⅓ cup honey
1 teaspoon vanilla extract

CHOCOLATE-RICOTTA PIE

Provided by Giada De Laurentiis

Categories     dessert

Time 3h10m

Yield 1 (11-inch) tart

Number Of Ingredients 12



Chocolate-Ricotta Pie image

Steps:

  • Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
  • Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
  • In a double boiler, melt the chocolate over very softly simmering water.
  • Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
  • Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
  • The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
1/4 cup sugar, plus 3/4 cup
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg
3 large egg yolks

CHOCOLATE RICOTTA PUDDING

Soft and creamy ricotta can be used in appetizers, main dishes, and desserts like this chocolate pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 2



Chocolate Ricotta Pudding image

Steps:

  • In a microwave-safe bowl, heat semisweet chocolate chips in 20-second intervals, stirring between each, until smooth.
  • In a food processor, process 15 ounces part-skim ricotta cheese until smooth. Add chocolate; process until combined, scraping bowl as needed.
  • Divide among four dishes. (Can be refrigerated, covered, up to 1 day; serve at room temperature.)

1 cup semisweet chocolate chips
15 ounces part-skim ricotta cheese (1 2/3 cups)

SWEET RICOTTA WITH CHOCOLATE

Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such as grapes and peaches, adds a light element to the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 6



Sweet Ricotta with Chocolate image

Steps:

  • Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes. Discard liquid. Transfer ricotta to a serving bowl. Stir in sugar until smooth. Fold in chocolate. Ricotta mixture can be refrigerated, covered, up to 8 hours. Stir in nuts or raisins, if desired, before serving. Serve with biscotti and fruit.

2 pounds ricotta cheese
1/4 cup sugar
1/2 cup coarsely chopped semisweet chocolate (about 2 1/2 ounces)
1/4 cup chopped nuts or raisins (optional)
1 box store-bought biscotti, for serving
Fresh seasonal fruit, such as grapes and peaches, for serving

CHOCOLATE RICOTTA PUDDING

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8



Chocolate Ricotta Pudding image

Steps:

  • This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
  • Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
  • Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
  • In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
  • Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
  • In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.

2 teaspoons butter, softened
2 whole eggs, plus 2 egg whites
3/4 pound ricotta cheese, drained
4 tablespoons granulated sugar
1 1/2 ounces dark rum
2 tablespoons bittersweet chocolate, finely grated, plus more for garnish
1/8 pound blanched almonds, toasted and coarsely chopped
Lemon zest, for garnish

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