1 cup ricotta
1/2 cup sugar
1/3 cup unsweetened cocoa powder
2 egg whites
1 espresso
Whisk the egg whites until picks hold. For a faster process, add a pinch of salt (you won't taste it) and have the eggs at room temperature. Save the yolks in an airtight container in the refrigerator for future use (very short future, try to use them within a couple of days maximum).
In a bowl mix ricotta with sugar, cocoa powder and coffee (or milk).
Gently fold the egg whites into the ricotta cream and combine mixing from bottom up.
Divide this mousse into individual smaller bowls and refrigerate for a couple hours.
Serve with cookies and, if desired, decorate with whipped cream.
- Place your ricotta in in a strainer on a bowl and close tightly with plastic wrap. Refrigerate overnight so it will expell all its water.
- If you use a sugar substitution instead of sugar, it's perfect even for diabetics, since we use unsweetened cocoa powder.
- The use of espresso enhances the flavor or chocolate.
- You'll find the video recipe here
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