Mousse Tracks
Alana Chernila
Use your chocolate hazelnut butter in this sweet, quick, and simple showstopper of a dessert. You will need 6 to 8 small ramekins for this recipe.
- 1 pound ricotta cheese
- ½ to ¾ cup of chocolate hazelnut butter
- Pinch salt
- Shaved bittersweet chocolate for garnishing
Blend ricotta cheese with chocolate hazelnut butter in a food processor until silky-smooth, about 30 seconds. Season with a pinch of salt.
Divide among 6 to 8 small ramekins, cover with plastic wrap, and chill overnight.
Sprinkle with shaved bittersweet chocolate just before serving.