Ricotta, Chocolate & Espresso Cups


  • 500g Fresh Ricotta (well strained)
  • 2 tbsp Icing Sugar
  • 2 tbsp finely ground Espresso Coffee
  • 300mL Whipping Cream
  • 250g Dark Chocolate


  1. Place ricotta, icing sugar and espresso into a blender and then process until smooth.
  2. Pour in the 100ml cream and then continue to process for an additional minute until there is a smooth consistency.
  3. Divide the mixture between 6 glasses.
  4. Heat the whipping cream in a saucepan then add chocolate and stir.
  5. When the chocolate has melted, remove from heat and allow some cooling.
  6. Pour over the ricotta mixture and place in fridge for at least 30 minutes.
  7. Serve with Almond Biscotti and Fresh Strawberries.