This Silky Cocoa Creme is a sophisticated yet simple dessert that marries the deep, robust flavor of Hershey’s cocoa with the tangy richness of lowfat ricotta cheese. The result is a mousse-like texture that is surprisingly light despite its indulgent appearance. The gelatin provides a delicate set, allowing the dish to hold its shape while remaining incredibly smooth on the palate. Sweetened just enough to balance the cocoa’s bitterness, this treat is perfect for intimate dinners or as a make-ahead component for a larger dessert spread. It offers a unique twist on traditional chocolate puddings, providing a protein-rich alternative that satisfies cravings without feeling heavy. Serve it chilled for the best texture, garnished with fresh fruit to cut through the chocolate intensity.
Silky Cocoa Creme
Description
This Silky Cocoa Creme is a sophisticated yet simple dessert that marries the deep, robust flavor of Hershey's cocoa with the tangy richness of lowfat ricotta cheese. The result is a mousse-like texture that is surprisingly light despite its indulgent appearance. The gelatin provides a delicate set, allowing the dish to hold its shape while remaining incredibly smooth on the palate. Sweetened just enough to balance the cocoa's bitterness, this treat is perfect for intimate dinners or as a make-ahead component for a larger dessert spread. It offers a unique twist on traditional chocolate puddings, providing a protein-rich alternative that satisfies cravings without feeling heavy. Serve it chilled for the best texture, garnished with fresh fruit to cut through the chocolate intensity.Ingredients
Directions
-
In a small bowl, sprinkle the unflavored gelatin over the cold water; let stand for 2 minutes to soften.
-
In a medium saucepan, whisk together the cocoa powder and sugar until well combined.
-
Stir in the skim milk to the cocoa mixture.
-
Cook over medium heat, stirring constantly, until the mixture is very hot but not boiling.
-
Add the softened gelatin mixture to the hot cocoa mixture, stirring continuously until the gelatin is completely dissolved.
-
Pour the cocoa mixture into a medium bowl and refrigerate until chilled, stirring occasionally, until it is cool but has not yet gelled.
-
In a blender or food processor, beat the ricotta cheese and vanilla extract until completely smooth and creamy.
-
Gently stir the whipped topping into the smooth ricotta mixture until just combined.
-
Gradually fold the ricotta mixture into the chilled cocoa mixture until fully incorporated and airy.
-
Pour the mixture into a 2-cup mold or serving dish.
-
Refrigerate for at least 4 hours, or until the creme is firmly set.
-
To serve, run a knife around the edges to unmold if using a mold, and garnish with fresh strawberries.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 315.6kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 4.1g21%
- Cholesterol 17.1mg6%
- Sodium 83.7mg4%
- Total Carbohydrate 45.5g16%
- Dietary Fiber 7.0g29%
- Sugars 33.7g
- Protein 33.5g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the cocoa mixture is cool but not set before folding in the ricotta and whipped topping; this ensures a lighter, airier texture.
If you prefer a richer flavor, you can substitute half-and-half for the skim milk, though this will increase the calorie count.
This dessert can be made up to 24 hours in advance. Cover tightly with plastic wrap while chilling to prevent it from absorbing refrigerator odors.
Fresh raspberries or sliced kiwi also make excellent garnishes that complement the chocolate flavor.
