Chocolate Ricotta Pudding

Adapted from Moosewood Restaurant Simple Suppers, 2005 Clarkston N. Potter

6 ounces semi-sweet chocolate (1 cup chips)

15 to 16 ounces part-skim ricotta cheese

1 teaspoon vanilla

1 cup heavy cream

2 Tablespoons confectioners’ sugar

Melt the chocolate in a small pan, on very low heat, taking care not to scorch it. Or melt it in a microwave oven. In a blender or a food processor, whirl the ricotta, vanilla, and melted chocolate until smooth and evenly colored. Pour into dessert cups (leave space for whipped cream). Refrigerate until ready to serve.

When you’re ready to serve, in a small bowl with an electric mixer or whisk, whip the cream and the confectioners’ sugar until stiff. Mound the whipped cream on top of the pudding and serve cold.

Time: 10 minutes

Serves: 4-6