If you like chocolate mousse but always feel guilty for over indulging, you’ve got to try this lightened up version made with part-skim ricotta, cocoa powder and beaten egg whites! It is fluffy, rich, and absolutely delicious. There are only a few easy steps, so this mousse can be the star of your next dinner party, or even your quick weeknight dinner. Enjoy!
Chocolate Ricotta Mousse
Recipe from Martha Stewart-Everyday Food
1. In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
2. Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes.
3. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined.
4. Divide mousse among six glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder if desired.