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Chocolate Cream Pie
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| Recipe Ingredients 15-oz container part-skim ricotta cheese | |
| 1/2 lb | semisweet chocolate, chopped, plus more for shaving |
| 6-oz ready-to-fill chocolate cookie pie crust | |
| 1 cup | heavy cream |
Recipe Preparation
1. Place the ricotta in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until no longer cold, about 1 minute. Transfer to a food processor and purée until smooth.
2. Place the chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
3. Add the warm chocolate to the food processor and purée until fully incorporated and very smooth. Spread the mixture into the crust and refrigerate until firm, at least 3 hours and up to 3 days.
4. When ready to serve, using an electric mixer, beat the cream in a medium bowl until stiff peaks form. Spread the whipped cream over the pie and top with shaved chocolate, if desired.
Switch It Up: You can also forgo the crust and spoon the chocolate ricotta mousse into glasses. Chill if desired, then top with the whipped cream and chocolate shavings before serving.
Related Recipes: Desserts, Pies/Pastries, Chocolate, Dairy, Blend/Process, General Celebration
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