Chocolate mousse
A heart-healthy twist on a classic, this chocolate ricotta mousse is light, creamy, and finished with fresh berries for an easy dessert.
6 serves
10 m prep
2 m cook
Ingredients
100g dark cooking chocolate
300g fresh ricotta, crumbled (see tip)
2 teaspoons vanilla extract
1/3 cup icing sugar mixture
2 egg whites
250g raspberries, to serve
1 tsp cocoa powder, to serve (optional)
Method
Place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water or microwave on High (100%) for about 1 minute, stirring until chocolate is just melted. Add 2 tablespoons boiling water. Stir briskly until smooth. Cool 10 minutes.
Process ricotta, vanilla and half the icing sugar in a small food processor until very smooth.
Transfer ricotta mixture to a large bowl. Whisk in melted chocolate mixture until combined.
Beat egg whites and the remaining icing sugar in a medium bowl with an electric mixer until firm peaks form..
Fold egg whites through chocolate mixture in two batches until just combined.
Spoon mixture into six small serving glasses (about 150ml capacity). Refrigerate for several hours or overnight until set. Serve topped with raspberries and lightly dusted with cocoa.
Tips
Fresh ricotta is available from supermarket delis.
Replace raspberries with strawberries or blueberries, if preferred.
Last updated06 November 2025