Chocolate Mousse (For Dieters)
Submitted by flurtuxable
Light chocolate mousse made with ricotta cheese and cocoa. A creamy, low-fat dessert that sets with gelatin and comes together in 30 minutes.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minCraving chocolate mousse but watching your waistline? This version swaps the heavy cream and butter for part-skim ricotta, and the food processor does all the heavy lifting.
Gelatin dissolved with cocoa gets blended with ricotta and a splash of chocolate syrup until silky smooth. Pour it into dishes, chill for an hour, and you’ve got a set mousse with a surprisingly creamy texture.
A dollop of whipped topping and a little grated dark chocolate on top keep it feeling indulgent without undoing the whole point.
Kitchen Tips
- Blend the ricotta mixture for a full 30 seconds in the food processor to eliminate any graininess
- Make sure the gelatin is fully dissolved before adding the cocoa or you’ll end up with rubbery bits
- For an even lighter version, skip the whipped topping and dust with cocoa powder instead
Ingredients
Directions
- In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften.
Set over low heat, cook stirring constantly until dissolved.
Remove from heat. Add cocoa; stir until dissolved.
In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup, and purée 30 seconds until smooth.
Pour chocolate mixture into 4 individual dessert dishes, cover and refridgerate 1 hour or until set.
Top each serving with 2 tablespoons whipped topping, sprinkle evenly with grated chocolate.
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