For Chocolate Lovers only

Ricotta Cream

Tips: A topping for fruit, especially appropriate for fresh berries. This takes only a couple of minutes to put together in your food processor (though it should be chilled before serving), and it will keep for several days in the fridge. While you can use whole-milk ricotta of the kind that comes prepackaged (Sorrento and Polly-O are two common brands), it tends to yield a thinner topping, more like a sauce. I much prefer to use fresh whole-milk ricotta, conveniently sold by the pound by my local grocer.

To serve this, I’ll often place the berries (very briefly washed and thoroughly dried) in a wine glass (or other fancy glass), drizzle on a tablespoon or so of good-quality chocolate syrup, then top with the ricotta cream and perhaps a pinch of grated semisweet or bittersweet chocolate. I’d think this topping would be delicious over fresh apricot or peach slices, and perhaps fresh mango or pineapple chunks, too.

Yield: About 1 generous cup


  • 1/2 pound fresh, whole-milk ricotta (about 3/4 cup plus 2 Tbsp.)
  • 1 to 2 Tbsp. granulated sugar, or to taste (I use 1 Tbsp. plus 1 tsp.)
  • 1 Tbsp. white crème de cacao
  • 1 tsp. vanilla
  • Few grains of salt
  • Milk or cream to thin as desired


In workbowl of a food processor fitted with a steel blade, combine ricotta, 1 Tbsp. sugar, crème de cacao, vanilla, and salt. Cover; process at high speed 30 full seconds. Scrape down workbowl and blade with rubber spatula. Cover and process again for a full thirty seconds at high speed.

Taste a small amount. If you’d like more sugar, add it a little bit at a time; if you’d like the mixture thinner, add milk or cream, a teaspoon at a time. Process for about 10 seconds after each addition. When consistency and sweetness are to your taste, scrape mixture into small bowl.

Cover with a paper towel so that the towel rests on top of the bowl, then cover with plastic wrap. Chill until very cold before serving over berries or other fruit.

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