Chocolate Ricotta Mousse

As part of the Foodbuzz Tastemaker program with Ghirardelli, I was given the opportunity to sample several of Ghirardelli Intense Dark chocolates, including Midnight Reverie, which is 86% cacao.   I thought, what better way to highlight this deliciously dark chocolate than to make it into mousse! 

I love the elegance of chocolate mousse, but have a hard time eating or serving it due to the amount of cream or half and half, etc. it typically contains.  As a healthier alternative, I have had my eye on a recipe for Chocolate Ricotta Mousse for quite a while. 

 

 
We enjoyed Chocolate Ricotta Mousse, but found that it is very important to approach this mousse as "mousse." It is made with ricotta cheese, so accordingly expect the texture to be a little grainy (like ricotta).  In return, you get a delicious, light, chocolaty dessert that is higher in protein and lower in calories and fat than its traditional counterpart.

The original recipe calls for cocoa powder, which I substituted for an equivalent amount of Ghirardelli's Midnight Reverie chocolate. Since this chocolate already contains some sugar, I reduced the amount of sugar in the mousse by half. The result was a perfect balance of sweetness. 

Chocolate Ricotta Mousse

Yields 6 servings

15 oz low fat ricotta cheese (room temperature)

1 ounce dark chocolate (melted and cooled), such as Ghirardelli Midnight Reverie 

OR  3 tablespoons unsweetened cocoa powder

2 egg whites (room temperature)

1/4 to 1/2 cup granulated sugar

Coarse salt

Cocoa powder, for serving (optional)

Whipped topping, for serving (optional)

1. In a food processor, process ricotta and chocolate until smooth.  Transfer mixture to a large bowl.
2. Place egg whites, sugar and a pinch of salt in a medium heat proof bowl set over simmering water.  Whisk constantly, until sugar dissolves and mixture is warm (about 3 minutes).  Remove from heat and beat mixture (using an electric mixer) on high until stiff glossy peaks form (about 5 minutes).
3. With a rubber spatula, gently fold egg mixture into ricotta mixture until combined. 
4. Divide mousse among 6 glasses or bowls.  Refrigerate 3 hours (or up to 1 day).  Serve dusted with cocoa powder or with a dollop of whipped topping, if desired.

Adapted from Everyday Food

Disclaimer: While this is not my formal write up of my experience with Ghirardelli chocolate, I feel obligated to disclose the following: "As part of the Foodbuzz Tastemaker program, I was provided with Ghirardelli chocolate for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated." I will be sharing a full write up of my experience later this week.