Ricotta and chocolate mousse
Instructions
Working the cottage cheese and 3 tablespoons of sugar for a long time until mixture is smooth.
Add 2 tablespoons cocoa, brandy and continue to stir the mixture.
Break it up into 4 bowls and sprinkle with remaining cocoa.
Let thaw blackberries at room temperature then dry them with kitchen paper.
Deploy them on cups and spolverizzarle with sugar.
Keep in refrigerator before serving.
Ingredients and dosing for 4 persons
- 300 g of ricotta
- 3 tablespoons of cocoa
- 4 tablespoons of icing sugar
- 1 tablespoon of brandy
- 200 g of frozen blackberries