SWEET RICOTTA
Steps:
- Place all ingredients in the bowl of a food processor.
- Process for 2 minutes or until smooth.
- Serve with sweet crunchy cookies like pizzelle and fresh fruit slices
Nutrition Facts : Calories 197 kcal, Carbohydrate 20 g, Protein 8 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 63 mg, Sugar 17 g, ServingSize 1 serving
ITALIAN RICOTTA CHOCOLATE TART RECIPE
This Italian Ricotta Chocolate Tart Recipe is made by creating a chocolate, ricotta, rum & orange zest mixture and baking it in pasta frolla.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h10m
Number Of Ingredients 18
Steps:
- Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
- In a food processor combine the dry ingredients and pulse a few times.
- Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
- Add the slightly beaten eggs and the vanilla extract and pulse until the dough comes together.
- Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
- Shape the dough into a flat disc, wrap in plastic wrap and refrigerate for a minimal 30 minutes before using it.
- Break (or chop) both the dark and semi-sweet chocolate into little pieces and place it in a heatproof bowl.
- Bring a pot of water to a simmer.
- Set bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
- When the chocolate is almost completely melted, remove it from heat and stir to finish melting.
- Set aside to cool completely.
- In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (about 2 minutes). Make sure to scrape down the sides of the bowl.
- Gradually add the sugar, whipping cream, rum and melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.
- Preheat oven to 375°F/190°C.
- Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
- Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.
- Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a circle that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.
- Transfer the dough to the pan, and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife. Place it in the refrigerator.
- Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch circle. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes.
- Remove the pasta frolla tart shell from the refrigerator and spoon in the chocolate ricotta filling.
- Spread the filling evenly over the base of the crust with the help of an offset spatula.
- To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with egg wash. Brush the rim of the dough in the tart pan as well.
- Place five strips of dough first in one direction, then in the other. Remove any excess dough with a knife. Refer to the photo in the article for more details.
- Bake for approximately 40 minutes or until the center filling is set.
- Cool completely on a wire rack.
- Refrigerate until ready to serve.
- Optional: Dust with icing sugar and/or serve with sweet ricotta.
Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 20 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 92 mg, Sodium 110 mg, Sugar 16 g
WHIPPED CHOCOLATE RICOTTA
A perfectly rich and decadent guilt-free dessert and is low in carbs and sugars!
Provided by Stephanie
Categories Desserts
Time 10m
Number Of Ingredients 5
Steps:
- Combine the ricotta cheese, cocoa powder, and sweetner (to taste) in a bowl. Beat or stir together for about 2-4 minutes. Stir in the chocolate chips or other add-ins. Eat!
Nutrition Facts : Calories 253 calories, Carbohydrate 19.3 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 14.6 grams fat, Protein 15.3 grams protein, SaturatedFat 9.11 grams saturated fat, Sodium 156 grams sodium
SWEET RICOTTA WITH CHOCOLATE
Dip into this lightly sweetened ricotta mixed with dark chocolate with biscotti or cookies. It can be sweetened with honey, raisins or brown sugar, we have chosen regular sugar. marthastewart.com. Chilling time up to 8 hours.
Provided by Manami
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes.
- Discard liquid.
- Transfer ricotta to a serving bowl.
- Stir in sugar until smooth.
- Fold in chocolate.
- Ricotta mixture can be refrigerated, covered, up to 8 hours.
- Stir in nuts or raisins, if desired, before serving.
- Serve with biscotti and fruit.
Nutrition Facts : Calories 351.3, Fat 25.4, SaturatedFat 16.1, Cholesterol 77.4, Sodium 130.1, Carbohydrate 16.2, Fiber 1.8, Sugar 8.8, Protein 18.5
SWEET RICOTTA WITH CHOCOLATE
Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such as grapes and peaches, adds a light element to the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 6
Steps:
- Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes. Discard liquid. Transfer ricotta to a serving bowl. Stir in sugar until smooth. Fold in chocolate. Ricotta mixture can be refrigerated, covered, up to 8 hours. Stir in nuts or raisins, if desired, before serving. Serve with biscotti and fruit.
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