:: Chocolate Ricotta Pudding ::
Do you have your Valentine’s Day plans all figured out? Menu all planned? If not, don’t fret! This recipe for Chocolate Ricotta Pudding With Raspberry Sauce is a magical end to a Valentine’s Day meal at home. Sara shared, in the guest post recipe of Nutella Cheesecake featured on Simple As That, her favorite Valentine’s Day plans. She like myself, tends to spend the night-in with the kids and hubby, rather than battle with the prices and the crowds. We both often don’t have the luxury of having our husbands home on holidays, so it makes like easier to make a fun meal at home. Often times it’s just our kids and us, so dessert has to be the star of the show!
I have to admit, sometimes Valentine’s Day has had it’s up and downs. Remember when you were a kid and you crossed your fingers that you would receive a candy gram from that special boy you liked? Sometimes Valentine’s Day ended in heartbreak and other times it was magical. For myself, my best Valentine’s Day celebrations were spent doing the simplest of things, like fondue by the fire and chocolate covered strawberries for dessert.
This Chocolate Ricotta Pudding has a rich berry and chocolate combo. Light and fluffy from the egg whites and ricotta, it makes this Chocolate Ricotta Pudding with Raspberry Sauce the perfect Valentine’s Day dessert!
Chocolate Ricotta Pudding
Ingredients
- For Raspberry Sauce:
- 1 pint raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- For Chocolate Ricotta Pudding:
- 2 cups part skin ricotta
- 3 tablespoons unsweetened cocoa powder
- 2 large egg whites
- 1/2 cup sugar
- a pinch of salt
Instructions
- For the raspberry sauce:
- In a small bowl add rinsed raspberries and sprinkle with sugar and cornstarch.
- Lightly mix together and place in the fridge for a couple of hours.
- For the Chocolate Ricotta Pudding:
- In a food processor blend the ricotta and cocoa powder together until smooth.
- Place in a large bowl.
- Set a pot filled half way with water and shimmer.
- Place a heat proof bowl over the water but not touching.
- Add the egg whites, salt, and sugar.
- Whisk constantly until the egg mixture is warm and the sugar is dissolved.
- Next place the egg mixture in a mixer fitted with a whisk attachment.
- Beat mixture on high for around 5 minutes until soft peaks are formed.
- Then lightly fold the egg white mixture into the ricotta mixture until mixed.
- In 6 small cups add a little raspberry sauce then top with the Chocolate Ricotta Pudding.
- Set in the fridge to set for three hours until firm.
- Top with a sprinkle of cocoa powder or whip cream.
Notes
Happy Valentine’s Day!
