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.
|2 tubs||Smooth Ricotta|
|1 tub||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.|