Ricotta Protein Chocolate Mousse Food

CHOCOLATE RICOTTA MOUSSE

Steps:

• In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
• Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among 6 glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder, if desired.

RASPBERRY-RICOTTA MOUSSE

Steps:

• In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
• In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.

CHOCOLATE RICOTTA MOUSSE

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
• Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.

RICOTTA PROTEIN CHOCOLATE MOUSSE

Steps:

• Mix protein powder & ricotta together in a bowl until combined.
• Enjoy!

SKINNY CHOCOLATE RICOTTA MOUSSE

Steps:

• In a food processor blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
• Place egg whites, sugar and salt into the top of a double boiler (metal bowl over water). Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
• Remove bowl from heat and beat with an electric mixer on high until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
• Divide into 6 6 oz. ramekins or small glasses and refrigerate at least 3 hours. If desired, garnish with whipped topping and a sprinkle of sweetened chocolate powder!

PROTEIN CHOCOLATE MOUSSE

Steps:

• Stir dry ingredients together in mixing bowl.
• Add cream and mix well on low speed for about a minute. Switch to High Speed and mix for about 2 minutes until mixture begins to firm and turn into mousse.
• Spoon into bowl and refrigerate.