Chocolate Mousse with Cream and Raspberries
Speed - 93%
Simplicity - 94%
Tastiness - 100%
96%
Great!
Smooth and delicious, the Chocolate Mousse with Cream and Raspberries can make a great and refreshing dessert for long summer nights.
Ingredients
- 12 oz Ricotta Cheese
- 14 oz Heavy Whipping Cream
- 2 oz Powdered Sugar
- 1 oz Cocoa Powder
- 7 oz Raspberries
Instructions
- Whisk the ricotta in a bowl until fluffy. Set aside.
- Beat the whipping cream until it stands firm. Save some for decorating the cups.
- Sift the powdered sugar and the cocoa powder into the whipped cream bowl and stir.
- Add the ricotta and stir again.
- Rinse and drain the raspberries.
- Add to the mousse bowl and slowly incorporate them.
- Divide the mousse between 6 serving glasses or cups and refrigerate for at least 1 hour.
- Decorate with the remaining cream and extra raspberries to serve.
Whenever there is a hot summer day and I feel the smell of fresh raspberries, I think about this dessert. It is so easy to prepare and it is impossible not to love it. The chocolate mousse is soft and smooth and it is enriched by the extraordinary delicate flavor of the raspberries.
The classical mousse may also be considered a caloric bomb as it contains a lot of ingredients like egg yolks and milk. This alternative is a healthier one as it uses ricotta. The Italian specialty should be present in everybody's diet and it can successfully replace other kind of cheese: it tastes delicious and it also has very few calories. The creamy texture makes it perfect for many desserts.
This ricotta and chocolate mousse doesn't require baking, you will only have to keep it in the fridge for a while, before serving it.
Take the ricotta to a bowl and use a fork to beat it until it becomes fluffy. Don't worry, it will take maximum 60 seconds to reach a creamy consistency, appropriate for your mousse. Set this bowl aside and go on to the next ingredients.
In another bowl, beat the heavy cream until it isn't fluid anymore. The cream must be very cold when you start mixing it. If t isn't you will end up with some kind of a viscous milk which will not resemble a mousse under any circumstance. Another thing to consider: when your cream isn't fluid anymore, stop mixing otherwise you risk ruining it.
Remove a few dollops to decorate the cups when you will be serving the mousse.
Now it is time to add the sugar and the cocoa powder. From my experience, if you just drop them to the cream, no matter how well you mix you will still have lumps. So I always sift the powdered sugar and cocoa. Just mix until everything is evenly distributed.
Put the mixer away and grab a spatula. Use it to stir in the ricotta cheese.
Rinse the raspberries and let them drain in a sieve for a couple of minutes so there is no liquid left. Add the berries to the mousse and slowly incorporate into the mixture, paying attention not to crush them.
This is all you need to do. Transfer the mousse to some nice glasses or ice cream cups if you have at hand and place them in the refrigerator for at least 1 hour before serving.
Take the mousse out and decorate with the remaining whipped cream and some extra raspberries.
Enjoy!
Ingredients
- 12 oz Ricotta Cheese
- 14 oz Heavy Whipping Cream
- 2 oz Powdered Sugar
- 1 oz Cocoa Powder
- 7 oz Raspberries
Instructions
- Whisk the ricotta in a bowl until fluffy. Set aside.
- Beat the whipping cream until it stands firm. Save some for decorating the cups.
- Sift the powdered sugar and the cocoa powder into the whipped cream bowl and stir.
- Add the ricotta and stir again.
- Rinse and drain the raspberries.
- Add to the mousse bowl and slowly incorporate them.
- Divide the mousse between 6 serving glasses or cups and refrigerate for at least 1 hour.
- Decorate with the remaining cream and extra raspberries to serve.
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