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Ricotta chocolate mousse

Try this heavenly chocolate indulgence which isn't as harsh on the hips.
chocolate mousse

Recipe from: February 2010
Preparation time: 30 minutes
Cooking time: Over night


  • 4 egg yolks
  • 100 ml (80 g) caster sugar
  • 250 g ricotta
  • 1 tablespoon (15 ml) instant coffee
  • 2 tablespoons (30 ml) boiling water
  • 200 g melted dark chocolate
  • 90 - 125
    coffee liqueur
  • 1 cup (250 ml) cream
Servings: Change Serving


My mother’s sister Janette uses ricotta to make a heavenly chocolate mousse that’s less rich than the usual, but not so you’d really notice. Whisk together 4 egg yolks and 100 ml (80 g) caster sugar until very thick and light. Beat in 250 g ricotta and 1 tablespoon (15 ml) instant coffee dissolved in 2 tablespoons (30 ml) boiling water. Now add 200 g melted dark chocolate and 1/3 to ½ cup (90–125 ml) coffee liqueur. You could also use Van der Hum or any other liqueur you fancy. Whip 1 cup (250 ml) cream and fold it into the chocolate-cheese mixture so it makes pretty creamand- chocolate swirls. Spoon into a serving dish and chill for a few hours or overnight. Serves eight.

Read more on: dairy

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