Chocolate Ricotta Mousse Recipe

In a food processor or blender, blend the ricotta and cocoa powder until completely smooth. Transfer to a large bowl.

Place the egg whites, sugar, salt in a medium heatproof metal mixing bowl, then place bowl on top of a pot of simmering water.

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

Remove the bowl from the heat, then beat with an electric mixer on high for 5 minutes, until stiff peaks form.

Using a rubber spatula, gently fold the egg white mixture into the bowl with the ricotta until well combined.

Divide into six 6-ounce ramekins or small bowls, then refrigerate for at least 3 hours.

Serve chilled, and enjoy!