Skinny Chocolate Ricotta Mousse

1. 1

   In a food processor blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.

2. 2

   Place egg whites, sugar and salt into the top of a double boiler (metal bowl over water). Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.

3. 3

   Remove bowl from heat and beat with an electric mixer on high until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.

4. 4

   Divide into 6 6 oz. ramekins or small glasses and refrigerate at least 3 hours. If desired, garnish with whipped topping and a sprinkle of sweetened chocolate powder!

* Per serving · 4 servings · Values may vary.

No additional tips available.