If you think that cheese and chocolate don’t miss, you have probably forgotten about ricotta cheese. With the Easter weekend now over, all we are left with is fond memories (hopefully) and a fridge full of chocolate eggs. Enter Chocolate Baked Ricotta. The chocolate is infused into the ricotta before baking, which produces an oozey centre, and the flavours are oh-so-tasty! It’s a lovely dessert reminiscent of chocolate pudding or chocolate cheesecake…but the texture is soft and ah-mazing. Although it looks like you spent hours slaving over it, it doesn’t take much work at all. We show you how to make this lovely post-Easter chocolatey, cheesy treat which will wow everyone in your household.
Never Used Ricotta Cheese?
Ricotta cheese is made from whey. Olympus Cheese makes a cow’s milk fresh ricotta, but it can also be made from sheep or goat’s milk. If you have never used ricotta cheese before you have probably eaten it! Ricotta is the main ingredient in a baked cheesecake and is a filling for ravioli, gnocchi and cannoli. It is quite low in fat and salt and has a very light taste, perfect to take on other savoury or sweet flavours. The texture is soft and thick and very moreish!
Once opened, ricotta has a short life of only a couple of days, and so this Chocolate Baked Ricotta recipe is also perfect for using up the rest of a larger packet. It can be adapted for any weight of fresh ricotta, with cooking time adjusted to suit.