Little Ricotta & Milk Chocolate Puddings

Little Ricotta & Milk Chocolate Puddings

This Little Ricotta & Milk Chocolate Puddings is almost too simple to write a recipe for. But don’t let that sway you from trying it. I love how the ricotta and chocolate mix as you eat, so every mouthful is different, most cheesy and a little bit salty, others pure, chocolatey indulgence. If you’re a chocolate purist and can’t handle the thought of using anything but 70% cocoa chocolate, please go ahead.

Little Ricotta & Milk Chocolate Puddings

Total Time 7 minutes
Servings 2 people


  • 60 g best-quality milk chocolate chopped
  • 150 g full fat ricotta


  1. In a medium saucepan, bring 2 cm (1in) water to the boil.
  2. Place chocolate chunks in a bowl large enough to fit over the saucepan without the bottom of the bowl touching the water.
  3. Remove saucepan from the heat and place bowl over the top. Stand for 5 minutes.
  4. Meanwhile, divide ricotta between two little cups or glasses.
  5. Stir chocolate, which should be melted and smooth, and spoon over the ricotta.
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Variations for Little Ricotta & Milk Chocolate Puddings

dairy-free/vegan – use dark chocolate, and either use a dairy-free ice cream or try a coconut sorbet instead of the ricotta.

double choc – replace the ricotta with chocolate ice cream.

honeycomb – smash your favourite honeycomb chocolate bar and stir into the ricotta before topping with the melted chocolate.

low carb – serve dark chocolate instead.

paleo (grain, legume & dairy-free) – serve dark chocolate with some almond butter.

Waste Avoidance Strategy

chocolate – will keep in the pantry (if it’s out of sight!)

ricotta – use for another meal. Unopened tubs of ricotta often have a shelf life of a few weeks or even a month. Can be frozen.

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