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Chocolate Ricotta Mousse

Featured in the Honolulu Star-Advertiser on December 3, 2014.



Chocolate Ricotta Mousse

  • 1 container (15 ounces) ricotta
  • 3 tablespoons powdered sugar, or to taste
  • 3 ounces semisweet chocolate, melted
  • 2 ounces dark chocolate, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries (optional)


In a food processor, blend ricotta, sugar, melted chocolates, and vanilla until smooth. Divide among bowls and top with raspberries. Makes 4 servings.

Approximate Nutrient Analysis per serving:(without optional raspberries)
360 calories, 21 g fat, 13 g saturated fat, 35 mg cholesterol, 135 mg sodium, 31 g carbohydrate, 3 g fiber, 21 g sugar, 15 g protein


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