ghirardelli Archives - Alida's Kitchen

Oatmeal Chocolate Chip Pancakes are a hearty oatmeal buttermilk pancake studded with chocolate chips!

Every Valentine’s Day, I like to make something special for my family, whether it’s a breakfast treat or a special dessert. These Oatmeal Chocolate Chip Pancakes combine the two – they taste like a chewy, oatmeal chocolate chip cookie in pancake form. This recipe is adapted from my Oatmeal Raisin Pancake recipe, so they are a bit healthier, with a little decadence from the chocolate chips. For the ultimate indulgence, I used Ghirardelli Bittersweet Chocolate Baking Chips (60% Cacao). The smooth, rich bites of chocolate studded throughout the oatmeal buttermilk pancakes really made them delicious! In fact, I used these same baking chips in my Chocolate Malt Bread Pudding recipe, and they really add such a deep, wonderful chocolate flavor. …

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)

In a food processor, process ricotta and chocolate until smooth. Transfer mixture to a large bowl.
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).
With a rubber spatula, gently fold egg mixture into ricotta mixture until combined.
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.