Ricotta and chocolate mousse
Recipe from Audrey Lessard
Ingredients
4 Portions
200 g ricotta
150 g chocolate 53%
100g yogurt 10 %
Method
In a double boiler, melt the chocolate and then let rest.
In a mixer, put the ricotta, the yogurt, the chocolate and mix.
With a pastry bag, fill the containers and let rest in the fridge for 2 hours.
Garnish with small fruits, berries and whipped cream.
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