Chocolate Hazelnut Ricotta Mousse
• 15 oz Galbani® Ricotta
• 6 oz Chocolate hazelnut spread
•1/4 cup Granulated sugar
• 1/2 tsp Vanilla extract
• 1/4 cup Heavy cream or half and half
• Fresh raspberries or strawberries
• Fresh mint leaves
• 2 oz Dark chocolate, shaved
Directions
- In a chilled glass or metal bowl, blend ricotta, chocolate hazelnut spread, sugar, vanilla, and heavy cream with a hand mixer.
- Mix well until blended and fluffy.
- Serve with fresh fruit, mint leaves, and shaved dark chocolate.
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