Chocolate Ricotta Mousse

chocolate ricotta mousse

Part 1: Make your handmade artisan ricotta
(You can opt to substitute homemade ricotta with store-bought. For store-bought ricotta, skip to Part 2.)
1 gallon 2% or whole goat or cow milk
1/4 cup apple cider vinegar
3 tablespoons butter
1/4 teaspoon baking soda

Heat milk in a heavy pot (double-clad stainless steel or enameled cast iron works well) to 185 degrees, stirring regularly to keep from scalding. Once milk is at 185 degrees, remove from heat and stir in apple cider vinegar. Stir for a couple of minutes. You should see curds begin to develop and eventually the milk they are floating in will look somewhat clear with a yellowish tinge. If you don’t get this clear separation between the curds and whey, keep heating up to about 200 degrees and, if needed, add another teaspoon or two of vinegar. Ladle the curds into a cheesecloth-lined strainer. Drain for 1 minute. Add butter and baking soda; stir to blend.

Part 2
2 cups ricotta
2 tablespoons powdered sugar
4 ounces semisweet chocolate, melted, plus more, shaved, for topping

In a food processor, blend the ricotta, sugar and melted chocolate until smooth. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)
Recipe provided by Briar Gate Farm,