Super super easy and good! I served this with fresh strawberries and it was a nice, light, summery dessert.
1 (15 oz.) container ricotta
2 tablespoons confectioner's sugar
4 oz. semisweet chocolate, melted, plus more, shaved, for topping
In a food processor, blend the ricotta, sugar and melted chocolate until smooth. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving).
Source: Real Simple magazine
No comments:
Post a Comment