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Epicurious

Chocolate Ricotta Pudding

A protein-rich, almost instant, smooth, deep chocolate dessert. Nice garnished with red raspberries or strawberries.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

6 ounces semi-sweet chocolate (1 cup of chips)
15 or 16 ounces ricotta cheese
1 teaspoon vanilla
1 cup heavy cream
2 tablespoons confectioners’ sugar

Preparation

  1. Step 1

    Melt the chocolate in a small pan, on very low heat, taking care not to scorch it. Or melt it in a microwave oven. In a blender or a food processor, whirl the ricotta, vanilla, and melted chocolate until smooth and evenly colored. Pour into dessert cups (leave space for whipped cream). Refrigerate until ready to serve.

    Step 2

    When you’re ready to serve, in a small bowl with an electric mixer or a whisk, whip the cream and the confectioners’ sugar until stiff. Mound the whipped cream on top of the pudding and serve cold.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsPuddingDessertChocolateRicottaCheeseDairyNut FreeGluten FreeQuickEasy5 Ingredients or FewerBlenderFood ProcessorCookbooks
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