As of January I have been
trying to eat healthier. This is a larger feat than I thought because being a baker/lover of all food, all I want to do is try new recipes and eat them. Thankfully I stumbled upon this wonderful website called
Skinnytaste and it has so many great recipes! I have already made a few! Macaroni and Cheese, Chocolate Chip Cookies, and of course what I am talking about today
Chocolate Ricotta Mousse!
I went to Homesense and picked up these cute ramekins made by
Le Creuset, and as soon as I saw them I knew I wanted to put desserts in them.
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| my new ramekins! |
I was having a little dinner party/settlers of catan night (yes I am a nerd) so I was determined I was going to make something with them! So I settled on a mousse. I just made half a recipe because I didn't want any extras....because if there are extras I will stuff my face with them! (honestly!)
Chocolate Ricotta Mousse
Adapted from: Skinny Taste
1 cup part-skim ricotta
1/2 tbsp unsweetened cocoa powder
1 tsp of skim milk
1 egg white (i used egg whites from a carton, really simple)
1/4 cup sugar
pinch of salt
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Place pot of water on stove and turn on stove.
While waiting for water to start simmering. Use a food processor to whip up the ricotta and cocoa mixture (1 tsp of milk and cocoa -- I found that the cocoa powder was a bit grainy in the finished dessert
so next time I am going to mix the cocoa powder with a teaspoon of milk,
just to dissolve the cocoa in --) until smooth. Place this in a large bowl and set it aside.
Put egg whites, sugar, salt in a metal stand mixer bowl and
put bowl on top of the simmering water pot as if you were making a swiss meringue. Whisk Whisk Whisk until the sugar dissolves, make sure you keep whisking or your eggs will COOK, we don't want scrambled egg whites, this should take about 3-5 minutes.
Once the sugar has dissolved, you want to put the bowl on your stand mixer and mix until you have stiff peaks, usually around 10 minutes.
Once your egg whites have stiff peaks, you want to fold the egg white mixture into the ricotta mixture using a spatula.
Separate the mixture into your ramekins, place a piece of plastic wrap directly on the mousse, and place in fridge overnight.
Top the mousse off with some whipped cream right before you serve it. I was lazy and bought a can of low fat whipped cream, and it was delicious. You can use whipping cream as well though and whip up a batch :)
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| Mousse without whipped cream. |
Until next time my friends, happy eating, and look forward to a blog on diy cake plates, and raspberry rose cupcakes......