That's what my son said when he saw me putting ricotta and cocoa powder into the food processor for the night's dessert. He was positively horrified but still had to stick his finger in it and have a taste, BEFORE I added the sugar and eggs. Did not go over well. Thankfully though, the end result was FAB-U-LOUS!
Recipe number two from our week of Food Everyday by Martha Stewart is Ricotta Chocolate Mousse (challenge info can be found HERE). Rich, delicious and very satisfying as a dessert. If you try nothing else I ever blog about, please give this one a go! Not to mention, it's light - a low on calories and fat chocolate mousse dessert! Yes please. And, it's quite easy.
2 cups part skim ricotta
3 tbsp unsweetened cocoa powder
2 egg whites, room temp
1/2 cup sugar
Pulse ricotta and cocoa in food processor until completely smooth. Transfer to large bowl.
Place egg whites, sugar and a pinch of salt in a heatproof mixing bowl set over a pot of simmering water, whisking consistently for about 3 minutes. Mixture should be warmed. Remove from heat and beat using an electric mixer until stiff glossy peaks form, about 5 minutes. Note: my mix never peaked but it may be because I used an organic sugar.
Gently fold egg mixture into ricotta mixture until combined. Divide among 6 serving cups and refrigerate for at least 3 hours or overnight. Lightly dust with cocoa powder before serving if desired.
Nutritional info as per Miss Martha:
Calories - 166
Sat fat - 4g
Protein - 11g
Carbs - 18g
Fiber - 1g