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