Chocolate Mousse

This is a very versatile recipe for anyone who can tolerate dairy. You can adapt like crazy. The original idea springs from Martha Stewart's Chocolate Ricotta Icebox Cake. You can dress this us in many ways for an impressive "mousse."

8 oz. heavy whipping cream
8 oz. Baker's unsweetened chocolate (you can use sweetened dark chocolate if you can tolerate sugar - just reduce other sweeteners)
32 oz. (2 lb.) Whole Milk Ricotta Cheese (Meijer brand or a good organic brand)
2 Tbsp. vanilla extract


Sweeten to taste. I used:
1 tsp. TriMedica brand SlimSweet (from Lo Han)
1/2 tsp. KAL brand Pure Stevia Extract
2 Tbsp. Xylitol

In double boiler, melt chocolate. Set aside to cool.

Sweeten the whipping cream with half the xylitol (1 Tbsp.). Whip with a rotary beater until peaks form. Don't overbeat; you don't want it stiff as it will be more difficult to fold into the finished product. Set aside.

In food processor, put in all the ricotta, vanilla and remaining sweeteners. Process until smooth, several minutes. After completely smooth, pour in chocolate while processor is running until almost fully incorporated. Taste. At this point, taste the mixture and adjust to sweeter if needed.

Using a large spatula, move the chocolate mixture to the bowl of whipped cream (or a larger bowl, if needed). Fold the whipping cream into the chocolate.

Ideas:
Use cocoa powder
Mint flavoring
Omit chocolate and whipped cream and just use a lemon flavor or almond extract.