Chocolate-Amaretto Ricotta Mousse

1. 1

   In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto) until very smooth, stopping to clean down the sides periodically. (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture).

2. 2

   Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. Continue heating and stirring until very smooth.

3. 3

   Add melted chocolate to the ricotta mixture (RULE: always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).

4. 4

   Gently fold whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.

5. 5

   Divide into 6 servings. It looks beautiful served in a martini glass! Top with a couple chocolate chips and some raspberries, if desired.

6. 6

   Per 6 servings: 192 calories, 11.6 G fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.