Chocolate Ricotta Mousse
Not technically a mousse as such, I confess, but every bit as good without the fiddle and fuss.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
This recipe is from Delia's How to Cheat at Cooking. Serves 4
Break 100g of the chocolate into a heatproof bowl and place over a pan of simmering water, making sure the base of the bowl doesn't touch the water.
Leave for a few minutes, stirring occasionally until the chocolate has melted.
Now place the remaining chocolate, broken into pieces, into a mini-chopper. chop the chocolate, then remove it and keep to one side. Next, put the ricotta cheese, rum, sugar and 2 tablespoons of the creme fraiche into the bowl of the mini-chopper and blend until completely smooth. Add this to the melted chocolate and mix until the chocolate is incorporated.
Finally, stir in all but one tablepsoon of the chopped chocolate and divide the mousse among four glasses or cups. Top with the remaining creme fraiche and chopped chocolate, cover loosely with clingfilm and chill until ready to serve.