Categories: Dessert

Ingredients

• 1 1/3 cups heavy cream, divided
• 3 oz dark chocolate, chopped
• 1 cup ricotta cheese
• 1/2 cup confectioners' sugar
• finely grated zest of 1/2 orange
• 1/2 tsp vanilla extract
• TOPPING: chopped unsaletd pistachios or almonds
• crisp wafer cookies

Directions

1. Warm 1/3 cup cream in a saucepan over low heat until hot but not boiling; remove from heat. Stir in chocolate and let melt, ~ 3 mins. Stir until smooth; let cool.

2. Meanwhile, combine ricotta, confectioners’ sugar, orange zest, and vanilla in a lg bowl and beat with an electric mixer on MED speed until smooth, ~1 min.

3. Pour remaining 1 cup cream into another bowl and beat on MED-HIGH speed until stiff peaks form, ~2 mins. Fold 1/3 of the whipped cream into ricotta mixture with a rubber spatula until combined and uniform. Gently fold in remaining whipped cream.

4. Spread half the ricotta mousse into a pie plate or loaf pan. Drizzle with half the chocolate sauce. Repeat with remaining mousse and chocolate sauce.

5. Chill, uncovered, 30 mins or up to overnight.

6. Spoon mousse into cups or bowls, sprinkle with chopped nuts. Serve with cookies on the side.

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