Chocolate Ricotta Pudding

This is so easy to make, it’s almost like instant!  Better yet, there are no preservatives or high fructose stuff to worry about.  The addition of one of my favorite Italian cheese makes this a protein rich dessert – meaning you really can eat dessert first and stay healthy!

6 ounces semi-sweet chocolate (1cup of chips)  (if I can’t find top quality chips, I break up a bar of the good stuff, instead)

15 or 16 ounces of ricotta cheese

1 tsp vanilla

1 cup heavy cream

2 tbsp confectioner’s sugar

Melt chocolate in a small pan on very low heat – be sure not to scorch it.  You can also melt it in a microwave.  In a blender or food processor, whirl the ricotta, vanilla and melted chocolate until smooth and evenly colored.  Put into dessert cups leaving space for whipped cream.  Refrigerate until ready to serve.

Just before serving, whip the cream and confectioner’s sugar until stiff in a small bowl with an electric mixer.  Mound whipped cream on top of the pudding and serve cold.

Thanks to Moosewood Restaurant for the recipe