Trio of Mousse

Preparation time 30 minutes Serves 8

Who doesn’t love a rich, chocolate mousse after dinner? We’ve made these 3 different chocolate mousses as an adults only, mothers day treat using homemade ricotta (we added 100 ml of cream to each batch of ricotta to make it extra indulgent!) and a dash of liqueur.

A little hint, try making these the day before to let the flavours fully infuse.

Ingredients

3 batches of homemade ricotta

200g dark chocolate

200 milk chocolate

180 white chocolate

80 ml Cointreau (adults only)

80 ml Kahula (adults only)

50 ml Malibu (adults only)

1 of raspberries

6 ginger snap biscuits

8 glace clementines

100g hazelnuts

8 small sprigs of mint

 

Method

Dark Chocolate Ricotta Mousse

Place 400g of cooled, homemade ricotta into food processor and blitz until smooth.

Melt your chocolate by placing a bowl over a saucepan with a small amount of water (make sure the water is not touching the bottom of the bowl) break up all of the dark chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Transfer the melted dark chocolate into the ricotta mixture with 80 ml of cointreau and blitz in the food processor until smooth. Remove and place into a bowl, cover and refrigerate until needed.

Milk Chocolate Ricotta Mousse

Place 250g of cooled, homemade ricotta into food processor and blitz until smooth.

Melt your chocolate by placing a bowl over a saucepan with a small amount of water (make sure the water is not touching the bottom of the bowl) break up all of the milk chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Transfer the melted milk chocolate into the ricotta mixture with 80 mll of Kahula and blitz in the food processor until smooth. Remove and place into a bowl, cover and refrigerate until needed.

White Chocolate Ricotta Mousse

Place 250g of cooled, homemade ricotta into food processor and blitz until smooth.

Melt your chocolate by placing a bowl over a saucepan with a small amount of water (make sure the water is not touching the bottom of the bowl) break up all of the white chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Transfer the melted white chocolate into the ricotta with  50 ml Malibu and blitz until smooth. Place into a bowl, cover and refrigerate until needed.

 

To plate up blitz the ginger snap cookies (See recipe here) to make a crumb, place on serving platter with a quenelle of each mousse, some raspberries, hazelnuts, glace clementines and mint.

Enjoy!

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