Chocolate Ricotta Pudding
Recipe Date:
February 25, 2025
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Decadently rich yet surprisingly light, this chocolate ricotta pudding blends velvety smooth ricotta with deep, dark chocolate for a luscious dessert that melts on the tongue. A sprinkle of sea salt adds just the right amount of contrast. Whether served chilled on its own or with fresh berries or topped with a dollop of whipped cream, this treat is pure, spoon-licking bliss.
Ingredients
- 1 1/2 lbs Natural Pastures Ricotta (drained overnight)
- 3 Egg yolks (save the whites)
- Orange Zest
- 1/2 cup Sugar
- 1/2 tsp Almond Extract
- Pinch of salt
- 1 cup Melted bittersweet chocolate
- Pinch of Cream of Tartar
Directions
Ensure ricotta is well drained. In a food processor, add drained riotta, egg yolks (save those whites), orange zest and 1/4 of the sugar, almond extract and a pinch of salt. Process until very smooth.
Add 1 cup melted bittersweet chocolate and process until smooth. Let sit to firm.
Whip 3 egg whites with a pinch of Cream of Tartar until peaks form. Sweeten with 1/4 cup sugar.
Fold into ricotta mixture. Scoop into ramekins 2/3 full. Place in water bath.
Bake at 325° for 25 minutes, then set in fridge overnight before serving.
by Chef Tara Lyn
