Skinny Chocolate Ricotta Mousse Recipes

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.

Steps:

• In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
• Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among 6 glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder, if desired.

Steps:

• In a food processor blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
• Place egg whites, sugar and salt into the top of a double boiler (metal bowl over water). Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
• Remove bowl from heat and beat with an electric mixer on high until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
• Divide into 6 6 oz. ramekins or small glasses and refrigerate at least 3 hours. If desired, garnish with whipped topping and a sprinkle of sweetened chocolate powder!