Chocolate Ricotta Mousse


  • 4 cups ricotta, whole milk
  • 1/4 cup cocoa powder
  • 1/2 tsp almond extract
  • 1/2 – 1 cup sugar substitute
  • 2 cups heavy whipping cream
  • 1 cup sugar substitute


Add ricotta, cocoa powder, almond extract and sugar substitute (use 1/2 cup for heavier sugar substitutes, or 1 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer chocolate ricotta and whipping cream in small dishes. Top with cocoa powder or sugar free chocolate chips. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.

Nutrition Facts
Servings: 16
Amount per serving
Calories 212
Total Fat 19.2g
Net Carbohydrates 5g
Protein 7.8g
Disclaimer: Nutrition is approximate.

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