One of them was a container of ricotta. I bought it thinking that we hadn't had lasagna in a while and we could use one. A week went by and I was still in no mood for lasagna, but I really wanted to use the ricotta. Luckily, we had my cousins coming over for dinner and I needed a dessert. I remembered I had the ricotta. I had dreams of doing a cheesecake or a crepe filling. As usual, time got the best of me and I completely ran out of it. Did I need to make a dessert? No, but it was on my mind and I really wanted it so I had to find a little time and rethink my dessert but I was stuck on wanting to use the ricotta as my focus of the dessert.
I figured I could do some sort of pudding with the ricotta that was dying to be used. I had chocolate in the pantry so I knew I was in business ... a little mint from the garden ... check! I had a dessert and it took about 10 minutes from start up to clean up. Perfect! However, it wasn't much of a pudding, it was more of a decedent mousse.
I served four people with it and I thought the serving size was a little small, but by the time I was done I realized I didn't need the whole serving so I think you could stretch it to 6 servings if you wanted a lighter dessert or served it with a cookie or cake.
Mint Chocolate Ricotta Mousse
1 15-ounce container ricotta
2 tablespoons honey
5 ounces bittersweet chocolate
1 T mint leaves
*To make vegan, use vegan ricotta, maple syrup and vegan chocolate chips.
In a saucepan, melt chocolate making sure it doesn't burn. Use a double boiler if you feel confident with it. Next, combine all ingredients and mix them in your blender or use a immersion blender.
Chill for at least 2 hours before serving.