As part of the Foodbuzz Tastemaker program with Ghirardelli, I was given the opportunity to sample several of Ghirardelli Intense Dark chocolates, including Midnight Reverie, which is 86% cacao. I thought, what better way to highlight this deliciously dark chocolate than to make it into mousse!
I love the elegance of chocolate mousse, but have a hard time eating or serving it due to the amount of cream or half and half, etc. it typically contains. As a healthier alternative, I have had my eye on a recipe for Chocolate Ricotta Mousse for quite a while.
We enjoyed Chocolate Ricotta Mousse, but found that it is very important to approach this mousse as “mousse.” It is made with ricotta cheese, so accordingly expect the texture to be a little grainy (like ricotta). In return, you get a delicious, light, chocolaty dessert that is higher in protein and lower in calories and fat than its traditional counterpart.
The original recipe calls for cocoa powder, which I substituted for an equivalent amount of Ghirardelli’s Midnight Reverie chocolate. Since this chocolate already contains some sugar, I reduced the amount of sugar in the mousse by half. The result was a perfect balance of sweetness.
Chocolate Ricotta Mousse
Yields 6 servings
15 oz low fat ricotta cheese (room temperature)
1 ounce dark chocolate (melted and cooled), such as Ghirardelli Midnight Reverie
OR 3 tablespoons unsweetened cocoa powder
2 egg whites (room temperature)
1/4 to 1/2 cup granulated sugar
Coarse salt
Cocoa powder, for serving (optional)
Whipped topping, for serving (optional)
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In a food processor, process ricotta and chocolate until smooth. Transfer mixture to a large bowl.
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Place egg whites, sugar and a pinch of salt in a medium heat proof bowl set over simmering water. Whisk constantly, until sugar dissolves and mixture is warm (about 3 minutes). Remove from heat and beat mixture (using an electric mixer) on high until stiff glossy peaks form (about 5 minutes).
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With a rubber spatula, gently fold egg mixture into ricotta mixture until combined.
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Divide mousse among 6 glasses or bowls. Refrigerate 3 hours (or up to 1 day). Serve dusted with cocoa powder or with a dollop of whipped topping, if desired.
Adapted from Everyday Food
Disclaimer: While this is not my formal write up of my experience with Ghirardelli chocolate, I feel obligated to disclose the following: “As part of the Foodbuzz Tastemaker program, I was provided with Ghirardelli chocolate for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.” I will be sharing a full write up of my experience later this week.
What a great tastemaker to be a part of!! This mousse looks so good! I haven’t had chocolate mousse in way too long!
I have never even thought of using ricotta in a mousse before. In reading this, I think that the cut back on the sugar would make the chocolate flavor taste more intensely dark. I love dark chocolate, so that step is agreeable. Simply delicious.
Oh, my! You hit this one out of the park! What a beautiful dish!
Oh I love this! Chocolate mousse is great, but I’m sure it is even better with the ricotta!
I’ve got a good recipe for a mascarpone mousse, but I’ve never tried ricotta before. Definitely have to store that one away for future use.
Chocolate combine with ricotta, sound great!!