Ingredients:
- 15 oz Fresh Full-Fat Ricotta Cheese (strained)
- ½ cup Powdered Sugar (Icing Sugar), sifted
- 1 teaspoon Pure Vanilla Extract
- ¼ teaspoon Fine Sea Salt
- 7 oz Dark Chocolate (65–72% Cacao), finely chopped
- 1 tablespoon Strong Hot Espresso (or coffee)
- 1 cup Cold Heavy Cream (Double Cream)
Instructions:
- Place the full-fat ricotta cheese in a fine-mesh sieve or colander lined with cheesecloth. Allow the ricotta to drain for a minimum of 30 minutes (up to 2 hours) to remove excess moisture. Transfer the drained ricotta to a large bowl and whisk until it is smooth and lump-free. Stir in the powdered sugar, vanilla extract, and salt until well combined. Set aside.
- Chop the dark chocolate finely. Melt the chocolate using a bain-marie (a bowl set over simmering water) or in 30-second bursts in the microwave until just melted and smooth. Stir thoroughly. Stir the hot espresso into the melted chocolate. Allow the mixture to cool slightly (about 5 minutes) so it doesn't curdle the ricotta.
- Pour the slightly cooled chocolate mixture into the bowl with the prepared ricotta base. Fold gently with a spatula until the mixture is uniform and dark brown. Do not overmix at this stage.
- In the bowl of a stand mixer fitted with the whisk attachment, pour the cold heavy cream. Whip the cream on medium-high speed until medium-stiff peaks form. The peaks should hold their shape, but still look slightly glossy.
- Take about one-third of the whipped cream and gently fold it into the chocolate-ricotta mixture to lighten the base (sacrificing). Add the remaining two-thirds of the whipped cream. Using a rubber spatula, fold gently using a figure-eight motion until just combined. Stop folding as soon as no streaks of white cream remain—do not deflate the mixture.
- Spoon the mousse into individual ramekins or a single serving bowl. Cover the dishes with cling film and refrigerate for a minimum of 3 hours, or until fully set and firm. Before serving, dust lightly with cocoa powder or garnish with grated chocolate.