This light and fluffy dessert has a secret ingredient… yes, you guessed it: Ricotta Cheese! Double Chocolate Ricotta Mousse is the easiest sweet treat, ready in just 5 minutes. Plus, it’s gluten-free! Keep scrolling for the recipe.
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Cottage cheese may be having a moment, but can we take a second to acknowledge it’s creamier, milder cousin ricotta cheese? It may not be the “protein superstar” that cottage cheese is, but it has a texture and flavor that is perfect for pizza, pasta, toast, and even rich and creamy desserts like this Double Chocolate Ricotta Mousse. Once you make this recipe, you’ll be eager to try fun new ways to enjoy this delicious cheese!
The texture of this Double Chocolate Ricotta Mousse is dreamy. It’s light and fluffy, yet still decadent. You’d never believe that it’s a gluten-free dessert made with simple, wholesome ingredients. All you do is throw everything in the food processor, give it a zip, and you’re done! You don’t even have to bake it. Undoubtedly, this is a treat that everyone will love… even those who are skeptical about using cheese in desserts.
PrintDouble Chocolate Ricotta Mousse
This light and fluffy dessert has a secret ingredient… yes, you guessed it: Ricotta Cheese! Double Chocolate Ricotta Mousse is the easiest sweet treat, ready in just 5 minutes. Plus, it’s gluten-free!
- Prep Time: 10
- Cook Time: chill 1 hour
- Total Time: 50 minute
- Yield: 4 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/4 cup semisweet chocolate chips
- 1 + 1/2 cups ricotta cheese
- 2 tablespoons unsweetened cacao powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract (optional)
- fresh berries and/or whipped cream for topping
Instructions
- Place chocolate chips in a microwave safe bowl and microwave for 90 seconds, stirring every 30 seconds, until fully melted. Allow to cool for at least 5 minutes
- In a small food processor place ricotta cheese, cacao powder, melted chocolate, maple syrup and vanilla extract
- Blend until fully combined with a smooth and creamy consistency, scraping down sides of food processor as needed
- Transfer to a bowl (or 3-4 single serving dessert dishes) and chill in refrigerator for at least 1 hour
- Serve chilled topped with berries and whipped cream
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Ingredients and Substitutions for Double Chocolate Ricotta Mousse
What ricotta cheese should I use?
In this case, I recommend full-fat because it gives the best flavor. Plus it has that thick & creamy texture you want.
What cocoa powder should I use?
I like using an organic cacao powder, but any will work just fine.
What chocolate chips should I use?
You can use any semisweet chocolate, dark chocolate, or even milk chocolate chips. If you want a lower sugar option, then some of my favorites are Hu chocolate chips, Lily’s, and Bake Believe.
If you make this Double Chocolate Ricotta Mousse, then I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over Instagram (@hungry.blonde), TikTok and Pinterest! xoxo GG
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Flavor and consistency was nice, but a good amount of the melted chocolate chips solidified on the bottom and blade of the food processor (even though it was the last ingredient added. Perhaps it would have worked better to add that once the machine was running, but then it may had solidified in the tunnel which would have been worse.
★★★
Oh no! I didn’t have that issue. Letting the melted chocolate cool a bit first might help?