Ricotta Mousse

Okay, this might be my new favorite thing. Seriously. Adapted from the ‘Moosewood Cooks at Home’ cookbook, this is insanely easy, fast, flexible and delicious. This may be my new go-to for potluck desserts.


  • 1lb ricotta (comes in 15 oz containers – close enough.)
  • 2T instant coffee powder
  • 2T hot cocoa mix
  • 1/4c (or more) confectioners sugar
  • 1T almond milk, milk, cream or half and half
  • 1/2 tsp vanilla extract


In the bowl of a food processer, blend the ricotta, vanilla, half the coffee powder, half the cocoa mix and half the sugar. Blend on high until creamy. Taste, and then add the rest of the dry ingredients until it’s as sweet/coffee-y/chocolately as you like. Add the milk at the end, in little dribbles until the whole thing has the consistency you like. Put into tiny attractively hip ramekins (mine are red) and chill for a half hour or so before serving. Makes about 6 small servings. This stuff also freezes beautifully and makes excellent fudgesicle¬†things. It was so good I didn’t even take time to take a picture of it before eating it all. I’m betting you could also leave out the coffee and chocolate and put lemon or orange zest and some blueberries in it as well…. pardon me, I have to go back to the grocery store for more ricotta.

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