This recipe, written by Marisa Salandra, is a very easy, yet impressive dessert. The mousse is so smooth and chocolately, and using Ricotta as a base makes it less dense and more creamy.
Recipe takes 5 minutes to prepare, but requires refrigeration, preferably overnight.
| 750g | Smooth Ricotta |
| 250g | Double Cream |
| 3 Tbsp | icing sugar |
| 6 Tbsp | cocoa powder |
| Berries, to serve | |
| Extra icing sugar, to serve |
| 1 | Place the Smooth Ricotta, Double Cream, 3 tablespoons of icing sugar and 6 table spoons of cocoa powder in a food processor. Blend until smooth and well combined. |
| 2 | Pour into serving bowls. |
| 3 | Refrigerate for at least 4 hours, or overnight if possible. |
| 4 | Dust with icing sugar and serve with fresh berries. |
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