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Chocolate Ricotta Mousse
  • Prep Time (mins)
  • Cook Time (mins)
  • Servings

Chocolate Ricotta Mousse

Made With


  • 1 package (10 ounces) dark chocolate chips (1-2/3 cups)
  • 1/4 cup amaretto or strong-brewed coffee
  • 1 tsp. vanilla
  • 1 container (15 ounces) Frigo® Part-Skim or Whole Milk Ricotta Cheese
  • 1/4 cup sugar
  • Whipped cream
  • Shaved chocolate (optional)
  • Fresh berries (optional)


Microwave the chocolate on high for 20 seconds in a small microwave-safe bowl. Then, stir. Microwave in additional 20-second intervals until it’s melted, stirring after each interval.

Place the amaretto, vanilla, Frigo® Part-Skim or Whole Milk Ricotta Cheese and sugar in a blender and pulse to mix. Blend on low while slowly adding the melted chocolate through the blender lid. Blend until smooth.

Pour the mixture into 6 dessert dishes and refrigerate until cold. Just before serving, garnish with whipped cream, shaved chocolate and fresh berries, if desired.

Ricotta Cheese Recipes