Simple Chocolate Ricotta

During the heat of August, you really don’t want to spend time over a hot stove. It’s time for simple, cold chocolate pudding that tastes great and is also good for you!  Ricotta is a soft and creamy cheese used in appetizers, main dishes, and desserts like today’s simple chocolate pudding. The protein in ricotta cheese is mostly whey, a milk protein that contains all of the essential amino acids that humans need to obtain from food. Whey is easily absorbed and may promote muscle growth, help lower blood pressure, and reduce high cholesterol levels.

 

 


Carol's Kitchen Strawberries

 

 

 

We’re using Enjoy Life semisweet dark chocolate chips which are close to 70% cacao.  Check the amount of chocolate in your chips as some are as low as 29%.  I like that the chips are Soy free, Nut free, Gluten free, Dairy free, Non GMO, Vegan, and Paleo.    When eaten in moderation, semisweet chocolate can keep your brain sharp, your blood flowing and your heart healthy.   (This is not a sponsored post; I’m just sharing what I like.)

 

Enjoy Life semisweet chocolate

 

 

In a microwave-safe bowl, heat chocolate chips for 20 seconds, stir, and repeat until smooth. In a food processor blend ricotta until smooth. Then add chocolate and process until completely combined. Easy peasy 10 minute dessert and you never turned on the stove.  You can make it ahead of time and refrigerate covered for up to a day. Serve room temperature. Garnish with a few chocolate chips or berries for a splash of color.

 

 

 

 

 

 

Whipped Chocolate Ricotta

Use organic when available, Serves 4

Print

Whipped Chocolate Ricotta

Servings 4

Ingredients

  • 1 cup semisweet chocolate chips
  • 15 oz part skim ricotta
  • optional extra chips, berries for garnish

Instructions

  • Place chocolate chips in microwave-safe bowl
  • Microwave 20 seconds
  • Stir
  • Repeat until smooth
  • Place ricotta in food processor
  • Process until smooth
  • Add chocolate and process
  • Scrape bowl as necessary to blend well
  • Divide among 4 bowls
  • May be refrigerated up to a day if covered
  • Serve at room temperature
  • Optional garnish with a teaspoon of semisweet chocolate chips or a few berries

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

13 thoughts to “Simple Chocolate Ricotta”

  1. Darn. You had to say in moderation. So I guess the handful of chips may be too much?? LOL – great recipe. Thanks for sharing at the What’s for Dinner party – hope to see you every week! Have a fabulous week ahead.

  2. Thanks so much for linking up your risotta post at the #UnlimitedMonthlyLinkParty 3! Shared.

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