Ricotta chocolate mousse

8 servings Prep: 30 mins
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Try this heavenly chocolate indulgence which isn't as harsh on the hips.

By Food24 February 11 2010
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Ingredients (8)

eggs — yolks only
castor sugar
ricotta cheese
coffee — instant
water — boiling
dark chocolate — melted
90 - 125 ml coffee liqueur
cream
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Method:

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.
 



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