Dark Chocolate Ricotta Mousse

Dark chocolate is heart-healthy and ricotta is low-fat. I posted this recipe about a year ago but since most of my current blog friends have not seen it, I am posting it again. A very easy and light recipe, especially nice for a summer dessert. Enjoy!

Ingredients

4 ounces semi-sweet Dark Chocolate

2 cups part-skim Ricotta Cheese

2 tablespoons Confectioners' Sugar

Directions

1. In a food processor, blend the ricotta, sugar and dark chocolate.

2. Pour into ramekins or dessert dishes. That's it, done!

3. Can be refrigerated until ready to serve, up to 2 days.

4. Top with shaved chocolate, sliced berries or whipped cream.

The French Chef, Julia Child, liked to serve Chocolate Mousse with just a dollop of whipped cream saying, "It neither needs, nor wants, much adornment." I'm with Julia!

Adapted from Real Simple Recipes, Feb. 2009

©2012 JerseyLil’s 2 Cents

Dark Chocolate Irish Cream Fudge

Dark Chocolate Fudge made with Baileys® Irish Cream liqueur. Easy and delicious. (Note: adult-only fudge)

1 (14 oz.) can sweetened condensed milk
4 cups dark chocolate chips
Pinch of sea salt
Optional: 1/2 cup walnuts or pecans
1/3 cup Baileys Irish Cream*
     *Baileys Irish Cream is an Irish whiskey and cream-based liqueur. It comes in flavors such as Carmel Crème, Coffee and Mint, so you can create delicious fudge in different flavors.


Directions:

1. Line a baking pan with foil, extending foil over the edges of the pan. (8- or 9-inch pan works well)
2. Put chocolate chips, salt and sweetened condensed milk in a heavy saucepan and cook over low heat until the chocolate chips are completely melted.
3. Remove from heat. Stir in Baileys and nuts, if adding nuts.
4. Spread evenly into the foil-lined pan.
5. Chill in the fridge for 2 hours or until firm. Cut into squares and Enjoy! Makes about 2 pounds of fudge.

Microwave Method:

1. Put chocolate chips, salt and sweetened condensed milk into a quart glass bowl or measuring cup.
2. Microwave on High for 3 minutes or until chocolate chips are melted, stirring after 1 1/2 minutes.
3. Remove from the microwave and stir in the remaining ingredients. Proceed as above. 

• Non-alcoholic version: Replace Baileys Irish Cream with 1 1/2 teaspoons vanilla extract.

Really Good Chocolate: Recipe 4
Adapted from recipes on Food.com, Condensed Milk Fudge and Baileys Irish Cream
©2012 JerseyLil’s 2 Cents

Dark Chocolate Fondue

Ingredients

12 ounces of dark chocolate (chips or pieces from a block)
8 ounces of heavy cream
Pinch of salt
1 teaspoon vanilla extract

Fruit for Dipping: strawberries, bananas cut into 1-inch chunks, pineapple cut into 1-inch chunks, dried apricots, apple or pear chunks, slices of sweet clementines or tangerines

Directions

1. Warm the cream in a saucepan over low heat until tiny bubbles form and the cream begins to slowly boil. Add the chocolate, salt and vanilla. Whisk until mixture is smooth.

2. Transfer immediately to a fondue pot set at low, or serve straight from the pan. (The chocolate will cool rather quickly in a regular pan. A fondue pot works best and will keep the chocolate warm and melted much longer.)

3. Use fondue forks, bamboo skewers or salad forks to dip the fruit pieces into the hot mixture. Enjoy!

Tip: If the fondue begins to feel stiff, stir in a tablespoon of heavy cream.

• Variations
  Ø  Add a tablespoon or two of Bailey's Irish Cream or Amaretto
  Ø  For coffee-flavored chocolate, add some espresso mix
  Ø  For a fruity chocolate, add orange zest to the chocolate  

Really Good Chocolate: Recipe 3

Adapted from SimplyRecipes, Feb. 2008

©2012 JerseyLil’s 2 Cents

Easy Dark Chocolate Ricotta Mousse

Dark chocolate is heart-healthy and ricotta is low-fat. Delicious and so easy. Enjoy!

Ingredients

4 ounces semi-sweet Dark Chocolate

2 cups part-skim Ricotta Cheese

2 tablespoons Confectioners' Sugar

Directions

1. In a food processor, blend the ricotta, sugar and dark chocolate.
2. Pour into ramekins or dessert dishes. That's it, done!
3. Mousse can be refrigerated until ready to serve, up to 2 days.
4. Top with shaved chocolate, sliced berries or whipped cream.

The French Chef, Julia Child, liked to serve chocolate mousse with just a dollop of whipped cream saying, "it neither needs, nor wants, much adornment." I'm with Julia!

 

 

Really Good Chocolate: Recipe 2

Adapted from Real Simple Recipes, Feb. 2009

Double Dark-Chocolate and Ginger Biscotti

Delicious and low fat. You can store them for up to a week in an airtight container. Can be made without the ginger for just double dark-chocolate biscotti. Enjoy!

Ingredients

Makes 2 ½ dozen 

• 1 cup all-purpose flour, spooned and leveled
• 1/3 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon sea salt
• 1 large egg
• 1 egg yolk
• ½ cup sugar
• 1 teaspoon vanilla extract
• ¼ cup canola oil
• ½ cup walnuts, coarsely chopped
• 3 ounces dark chocolate, coarsely chopped
• ¼ cup finely chopped crystallized ginger

 Directions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined and set aside.
3. In a large bowl using an electric mixer (low setting), beat egg, egg yolk, and sugar until light and fluffy. Stir in the vanilla and oil until well combined. Gradually mix in the dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
4. Shape the dough into 2 logs using moistened hands. Each log should be about 9 inches long and 2 ½ inches wide. Bake at 350 degrees until the top is set and firm, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
5. Transfer logs from the pan to a cutting board, and with a long serrated knife, cut each log diagonally into 16 slices, each ½ inch thick. (Tip: Cut smoothly in one direction for a nice even cut. Wipe off the blade with a damp towel every 4 slices or so, because a clean blade will give you a better cut.) Place these slices back on the cookie sheet. Continue to bake at 325 degrees until crisp, about 20 minutes, turning the biscotti over midway through the baking.
6. Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.  

Really Good Chocolate: Recipe 1
Adapted from Body+Soul Magazine, Feb. 2007