Chocolate mousse shots

Chocolate mousse shots 

Ideal Valentine’s dessert for this weather!

PREP TIME 20 min + refrigeration | COOK TIME 5 min | SERVES 4 | GLUTEN FREE 

INGREDIENTS

• 50 g dark chocolate, chopped
• 120 g ricotta, at room temperature
• ¼ cup caster sugar
• 1 tbsp cocoa powder
• 2 egg whites
• 125 g fresh raspberries

METHOD

MELT chocolate and allow to cool for 10 minutes.

MEANWHILE, process ricotta with sugar and cocoa until smooth. Add chocolate and process until combined.

BEAT egg whites using an electric hand mixer until soft peaks form. Fold egg whites into chocolate mixture in two batches.

DIVIDE mixture between 4 ½-cup serving glasses. Cover and refrigerate for 6 hours or until mixture is firm.

TOP mousse with raspberries to serve.

FOOD TEAM TIP: If the ricotta is too cold when the chocolate is added, the mixture will become very stiff and difficult to work with. Microwave for 15 seconds to soften before proceeding to fold in the egg whites.

Print Recipe

Chocolate mousse shots

Prep Time: 20 minutes + refrigeration – Cooking Time: 5 minutes

Ingredients

• 50 g dark chocolate, chopped
• 120 g ricotta, at room temperature
• ¼ cup caster sugar
• 1 tbsp cocoa powder
• 2 egg whites
• 125 g fresh raspberries

Instructions

1

Melt chocolate and allow to cool for 10 minutes.

2

Meanwhile, process ricotta with sugar and cocoa until smooth. Add chocolate and process until combined.

3

Beat egg whites using an electric hand mixer until soft peaks form. Fold egg whites into chocolate mixture in two batches.

4

Divide mixture between 4 ½-cup serving glasses. Cover and refrigerate for 6 hours or until mixture is firm.

5

Top mousse with raspberries to serve.

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Feature image: Are Media