Trio of Mousse

• 3 batches of homemade creamy ricotta or 750g of store brought full cream ricotta.
• 200 g dark chocolate
• 200 g milk chocolate
• 180 g white chocolate
• 80 ml Cointreau
• 80 ml Kahlúa
• 50 ml Malibu
• 1 punnet raspberries
• 6 ginger snap biscuits
• 8 glacé clementines
• 100 g hazelnuts
• 8 small sprigs mint

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Dark Chocolate Ricotta Mousse

1. Place 250 g of cooled homemade ricotta into a food processor and blend until smooth.
2. Melt 200 g dark chocolate in a bowl set over a saucepan of simmering water (ensure the water doesn't touch the bowl). Stir until smooth.
3. Add the melted chocolate and 80 ml Cointreau to the ricotta and blend again until fully combined.
4. Poor into serving bowls or glasses and refrigerate until needed.

Milk Chocolate Ricotta Mousse

1. Place 250 g of cooled homemade ricotta into a food processor and blend until smooth.
2. Melt 200 g milk chocolate as above, stirring until smooth.
3. Add the melted chocolate and 80 ml Kahlúa to the ricotta and blend until smooth.
4. Poor into serving bowls or glasses and refrigerate until needed.

White Chocolate Ricotta Mousse

1. Place 250 g of cooled homemade ricotta into a food processor and blend until smooth.
2. Melt 180 g white chocolate using the same method.
3. Add the melted chocolate and 50 ml Malibu to the ricotta, and blend until smooth.
4. Poor into serving bowls or glasses and refrigerate until needed.

To Serve

Garnish with:

• Fresh raspberries
• Crushed ginger snap biscuits
• Glacé clementines
• Toasted hazelnuts
• A sprig of mint

Alternatively you can poor the mousse into containers to cool then quennell to serve on a dessert board. As there is no egg in this mousse it will keep until the use by date of the milk used or if using UHT milk a week from when the ricotta was made.