Chocolate Ricotta Mousse
Rich, creamy, chocolaty, delicious.
Be sure to make this ahead of time, as it requires some time to chill in the refrigerator before you can eat it. Delicious Martha!
Chocolate Ricotta Mousse
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: 1/6th • Points +: 5 pts • Smart Points: 8
Calories: 166 • Fat: 7 g • Protein: 11 g • Carb: 18 g • Fiber: 1 g
2 cups part-skim ricotta
3 tbsp unsweetened cocoa powder
2 large egg whites, room temperature
1/2 cup sugar
pinch of salt
In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering 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 bowls and refrigerate at least 3 hours.
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