Gluten-free chocolate orange ricotta mousse with under 300 calories per serving. Grab a spoon and enjoy!
During my MFA years a professor recommended Julia Slavin’s collection, and particularly the short story “Pudding.” That story stayed with me: a mother makes homemade pudding for her family, they show no appreciation, and when the pudding spills she refuses to clean it up. It remains on the floor as a quiet, stubborn protest — a small domestic rebellion that reveals family dynamics.
Thinking about that story recently made me nostalgic for creamy chocolate desserts. I tested this ricotta mousse recipe three times in one week and still wanted more. It’s simple, no-cook, and comes together in about five minutes: milky ricotta, bittersweet chocolate, fresh orange juice, and a touch of vanilla.
This recipe yields five generous servings — each just over half a cup — making it feel like a truly satisfying dessert while staying around 285 calories per serving. I considered rounding to six or four portions, but five strikes the right balance between portion size and calorie count. If you have one extra serving, enjoy it yourself or save it for later; the mousse keeps well in the fridge for a few days.
Healthy Chocolate Orange Ricotta Mousse
2016-01-06 02:07:01
Serves 5
Make this mousse up to three days ahead. Serve with fresh berries, chopped pistachios, shaved chocolate, or a dollop of whipped cream. For extra indulgence, swap some orange juice for an orange liqueur like Grand Marnier.
Ingredients
- 2 1/4 cups part-skim ricotta
- 2 tablespoons confectioners’ sugar
- 1 tablespoon freshly grated orange zest plus 2 tablespoons juice
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
Instructions
- Combine the ricotta, confectioners’ sugar, orange zest, and orange juice in a food processor and process for 1 full minute. If the texture is still a bit grainy, process another minute until smooth. Add the melted chocolate, cocoa powder, and vanilla, and process until fully blended. Divide among five serving cups and chill until ready to serve.
Notes
- I tested different ricotta brands and found the smoothest results with Polly-O, but any good-quality part-skim ricotta should work.
By Turnip the Oven
Adapted very loosely (more like inspired!) from Real Simple
Turnip the Oven
