Frozen Chocolate Mousse Cake

1. 1

   Grease an 8x5 inch loaf pan. Line base and 2 long sides with parchment paper.

2. 2

   In a food processor, combine ricotta and sugar and process until smooth. Transfer to a medium bowl and stir in melted chocolate and nougat. Whip heavy cream to soft peaks then fold in. Transfer to prepared pan, cover with foil and freeze overnight.

3. 3

   To make the chocolate sauce, bring half-and-half almost to a boil. Add milk chocolate and stir until smooth. Set aside.

4. 4

   Turn the mousse cake out onto a serving platter. Drizzle with a little chocolate sauce. Sprinkle with raspberries and almonds. Serve sliced with remaining chocolate sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.