Chocolate Mousse by Skinny Taste

I just bought a whole new set of ramekins for desserts and think this recipe will go perfectly with it!!

Chocolate Mousse

• 2 cups part-skim ricotta
• 3 tbsp unsweetened cocoa powder
• 2 large egg whites, room temperature
• 1/2 cup sugar
• pinch of salt

In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.

Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and placebowl on top of a pot of simmering water.

Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.

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.

Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.