Chocolate ricotta cream

Chocolate ricotta cream made with ricotta, cocoa powder and chopped almonds. Ready in 10 minutes, with 290 kcal and 14 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 15 g

Ingredients

• 250g ricotta
• 2 tbsp cocoa powder
• 1 tbsp maple syrup
• 2 tbsp almonds
• 1 pinch of sea salt

Method

You’ll need: frying pan · hand mixer · chopping board · knife · mixing bowl · sieve

1. Put the ricotta into a mixing bowl and whip it with a hand mixer for 1 min until creamy.
2. Sift in the cocoa powder so no lumps form.
3. Add the maple syrup and a pinch of sea salt and stir everything into a chocolate cream.
4. Roughly chop the almonds and toast them in a hot dry frying pan until fragrant.
5. Divide the cream between two small bowls and scatter the almonds over the top.

Good to know

Who needs heavy mascarpone? Ricotta gives a similarly creamy texture, is much less rich and brings protein on top.

Swaps

Almonds → hazelnuts (for a classic nougat flavour together with the chocolate).

Cooking tips

Be sure to use unsweetened cocoa powder for baking, not ready-made drinking chocolate powder, or the sugar content shoots up.

Storage

The cream sets a little more in the fridge and becomes firmer. Take it out about ten minutes before eating.

Allergens

Contains milk and tree nuts (almonds). Completely gluten-free.