So easy I could scream: Chocolate Ricotta Mousse

After a recent trip to Houston to visit my friend Courtney, I was inspired by her masterful use of ricotta (her sweetest trick: a scoop of ricotta, a fresh slices of peach, and a little drizzle of honey--heaven!). When I returned home, I immediately went on a quest to find any and every recipe that uses this simple ingredient. Unsurprisingly, one of the best ones I found was in my good friend Real Simple mag. Try it now and thank me later.

CHOCOLATE RICOTTA MOUSSE

Ingredients

• 1 15-ounce container ricotta (about 2 cups)


• 2 tablespoons confectioners' sugar


• 4 ounces semisweet chocolate, melted, plus more, shaved, for topping

Directions

1. In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.


2. 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.)

P.S. Another great find? Honey-Tomato Bruschetta with Ricotta from Food & Wine.

Photo via RealSimple.com