ORANGE CHOCOLATE MOUSSE
3/4 cup whole milk ricotta cheese
1/2 cup heavy cream
1/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon orange extract
1/4 teaspoon vanilla
2 tablespoons cocoa
In a large bowl, beat the ricotta with all but the cocoa until it starts to thicken. Sift in the cocoa (sifting is important), stir to blend well, then beat briefly until very thick. Due to some property of cocoa, it will thicken the cream in a matter of seconds, so be careful not to overbeat it. Divide into 4 small serving dishes; chill well or freeze for about an hour before serving.
After freezing about an hour, the outside will be quite firm, but the inside will still be somewhat creamy. I suggest letting it sit at room temperature a few minutes before serving if it has been frozen.
Makes about 1 1/2 cups or 4 servings
Do not store in the freezer
With granular Splenda:
Per Serving: 198 Calories; 17g Fat; 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Serving: 190 Calories; 17g Fat; 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I created this out of my head as I went along. I had 3/4 cup of ricotta cheese left over from another recipe and was determined not to throw it out. I started out by adding the orange flavoring, then remembered how much I love orange and chocolate together and thought of adding cocoa. These are small servings, but this is very rich.