Mini Chocolate Ricotta Mousse Cakes

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Mini Chocolate Ricotta Mousse Cakes - a luxurious and indulgent treat that combines the smoothness of ricotta with the rich intensity of dark chocolate, all enveloped in a glossy ganache glaze.

Prep Time 40

Chill Time 6

Total Time 6 40

Servings Mini Mousse Cakes

Calories 649kcal

Author Fay Khoury

INGREDIENTS

Chocolate Ricotta

100 g (3 ½ oz) dark chocolate
375 g (13 ¼ oz) ricotta
2 tablespoon (2 tablespoon) powdered sugar
120 g (½ cups) heavy cream

Ganache Glaze

175 g (6 ⅙ oz) dark chocolate
180 g (¾ cups) heavy cream

Garnish

2 tablespoon (2 tablespoon) cookie crumbs

Extras

6 (6) chocolate cookies
⅓ cup (⅓ cup) milk

INSTRUCTIONS

Prepare the Chocolate: Place the dark chocolate in a microwave-safe jug. Microwave in 20-second intervals, stirring in between, until completely smooth.
Mix Ricotta Base: In a mixing bowl, combine chilled ricotta and powdered sugar. Mix on medium speed until fully combined and smooth.
Incorporate Chocolate: Add the melted chocolate to the ricotta mixture. Use a hand mixer to blend well until the mixture is uniform.
Whip Cream: Whip the heavy cream to stiff peaks using a stick blender or hand mixer.
Fold in Whipped Cream: Gently fold the whipped cream into the chocolate ricotta mixture using a silicone spatula, ensuring no streaks remain.
Mould the Mousse: Pipe the mixture into a six-cavity silicone cupcake tray, filling halfway. Work the mixture to remove air bubbles and achieve a neat finish. Pipe remaining mixture into cavities.
Add Cookie Base: Place a chocolate cookie on top of each filled cavity and gently press down. Drizzle each cookie with milk to soften.
Freeze: Clean the excess filling from the mould using an angled spatula. Freeze overnight.
Make Ganache Glaze: Microwave chocolate and cream in 20-second bursts, stirring until smooth. Cool 5 minutes.
Glaze and Garnish: De-mould the frozen mousse, pour ganache over each, and garnish with cookie crumbs.
Thaw and Serve: Let the mousse cakes thaw in the fridge for at least two hours before serving.

NOTES

Chocolate Quality: Use high-quality chocolate for both the mousse and ganache for the best flavor.

Ricotta Texture: Ensure the ricotta is smooth and creamy for a seamless blend.

Removing Air Bubbles: Spend extra time smoothing out the mixture in the moulds to ensure a perfect finish.

Freezing Time: Allow adequate freezing time for easy demoulding and glazing.

Serving Temperature: Let the cakes thaw in the fridge for at least two hours before serving to achieve the perfect texture.

Garnish Creatively: Feel free to experiment with different garnishes such as fresh berries, chocolate shavings, or edible flowers for an extra touch of elegance.

NUTRITION