Although a dessert shouldn’t be the end of an evening it should finalise a meal. With a heavy meal a light and sweet dessert is advised. This dessert however is the other way around. After a light dinner this dessert creates a sweet balance by fulfilling any craving for fatty or warm tastes there is left.
The Orange and Chocolate keep a slight sweet taste in the mouse, where the Ricotta seems to take all the sweetness out of it. Making this dessert not the standard sweet finish, but a guaranteed finale to any menu.
Ingredients: (serves 3 small cups) 250 gr Ricotta 1 tsp. Cinnamon 50 ml liquid Cream Juice of Half an Orange 1 tbsp. Orange Liquor 5 tsp. Sugar 100 gr Dark Chocolate (above 62%) Optional: Whipped Cream and Chocolate Flakes
Take a medium sized bowl and throw in the Ricotta. Usually this is a solid block that needs to be mashed a bit. Do this before adding the Cinnamon, Cream, Orange Juice, Liquor and Sugar.
Whisk everything together, this should be a semi solid cream. If not, whisk a bit more to stiffen the mixture.
Cut or break the Chocolate into small pieces and throw them into a heat resistant bowl. Melt the Chocolate Au Bain Marie*. Just before all the Chocolate has melted remove the bowl from the pan and keep stirring.
Stir the Chocolate into the cream mix until everything is a smooth brown. Scoop into glasses and place into the fridge for at least 30 minutes.
Top the desserts with some Whipped Cream and Chocolate Flakes for added elegance and enjoy as a obvious finisher of the meal.
* Au Bain Marie: Take a small pan the bowl doesn’t fit completely into. Fill the pan with just a bottom of water and place the bowl covering the opening of the pan. The bowl should not touch the water. Now start boiling the water and keep stirring the Chocolate. The heat will melt the Chocolate.