Espresso Ricotta Mousse
- 15 oz Lamagna Ricotta or Lamagna Part Skim Ricotta
- 3 tbsp confectioner’s sugar
- 1/2 tbsp instant espresso powder
- 2 oz melted chocolate
- ½ tsp vanilla extract
Whip Lamagna Ricotta, powdered sugar, espresso powder, melted chocolate and vanilla extract together using a hand mixer. Spoon the mousse into serving dishes, or pipe using an icing bag. Refrigerate for an hour (or up to 1 day.) Top with whipped cream & shaved chocolate, crumbled cookies, or a pinch of cinnamon.