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Chocolate Ricotta Mousse

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This chocolate ricotta mousse is so rich and creamy, it’s a deliciously light way to satisfy anyone’s chocolate craving. Perfect for Valentine’s Day or simply dessert on any day.

This chocolate ricotta mousse is so rich and creamy, it's a deliciously light way to satisfy anyone's chocolate craving. Perfect for Valentine's Day or simply dessert on any day.
Chocolate Ricotta Mousse

More special occasion or Valentine’s day dessert recipes you may enjoy are Mixed Berry Pie, Vanilla Bean Panna Cotta, Red Velvet pancakes with Cream Cheese Drizzle and Valentine’s Day Cake Balls. You can also check out this full list of Valentine’s Day recipes.

I love January magazine issues because they all get light after the holidays. This chocolate ricotta mousse recipe from Everyday Food caught my attention as I was looking for something to satisfy my chocolate craving. All I can say is wow! I topped mine with some fat free whipped cream and literally licked the bowl clean!

Be sure to make this ahead of time, as it requires some time to chill in the refrigerator before you can eat it. Delicious Martha!

Chocolate Ricotta Mousse

5 from 4 votes
This chocolate ricotta mousse is so rich and creamy, it's a deliciously light way to satisfy anyone's chocolate craving. Perfect for Valentine's Day or simply dessert on any day.
Course: Dessert
Cuisine: American
This chocolate ricotta mousse is so rich and creamy, it's a deliciously light way to satisfy anyone's chocolate craving. Perfect for Valentine's Day or simply dessert on any day.
Prep: 12 mins
Cook: 3 mins
Chill Time: 3 hrs
Total: 3 hrs 15 mins
Yield: 6 servings
Serving Size: 1 /6th


  • 2 cups part-skim ricotta
  • 3 tbsp unsweetened cocoa powder
  • 2 large egg whites room temperature
  • 1/2 cup sugar
  • pinch of salt


  • In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth.
  • Transfer to a large bowl.
  • Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.
  • Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
  • Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).
  • Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
  • Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.

Last Step:

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Serving: 1 /6th, Calories: 166 kcal, Carbohydrates: 18 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 6 g, Cholesterol: 38 mg, Sodium: 180 mg, Fiber: 1 g, Sugar: 25 g


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74 comments on “Chocolate Ricotta Mousse”

  1. Gina, I was surprised when the egg whites started cooking – they kinda looked like scrambled egg whites. I used a metal bowl. Does that mean the water underneath was too hot or are they supposed to be a little scrambled?

  2. This is one of my favorite carb-conscious desserts! The texture is a little grainy but the chocolate flavor is rich and indulgent. I love Ghiradelli cocoa powder – definitely worth the splurge.

  3. Hi Gina – I recommend re-checking your smart point calculations. Per your current calculations each serving is 4 points; however, the recipe calls for 1/2 cup sugar. That in itself is 24 points (4 points per serving) and that's not taking into account the ricotta cheese. When I plug my ingredients into the recipe builder mine calculates to 7 Smart Points per serving

    1. Thank you so much Anonymous., for pointing out that the points are wrong on this.!
      I made it, but it was grainy and so I’m guessing I didn’t let it go long enough in the food processor. But that made me come back to look thru the comments to see what others said about how long they let it go in the food processor, and I saw your comment. I was going to eat it anyway… but when I saw that you found the points to be almost double, I threw it out… I would have eaten it at 4 points, since I put the time and effort into making it……but at the higher smart points… no way. I do re-check points on some recipes, but since Gina’s site is so reliable I took the points for fact. Since it’s an older recipe, I’m sure something just went wrong when she was updating the points plus over to smart points. I hope others saw your comment so they are aware if they make it again. I deleted the recipe off my pinterest page since I didn’t want to spread the wrong points.

  4. This is amazingly delicious! Eating it right now in my couch. Used part skim ricotta and followed the recipe as directed. Used a single size blender and hand mixer. Worked fine. So so yummy!!!

  5. Meh. I wish I had read the comments about the blender not working, because it definitely did not. Also, two batches of the egg whites and neither firmed up, it looked like melted marshmallow fluff. And despite pureeing the ricotta for several minutes in my food processor, the texture was grainy.

  6. Can I make this a day in advance? I am hosting a dinner party saturday night and was hoping I could make this friday night.

  7. I wanna try to make this with vanila flavored greek yogurt. It tastes great with ricotta, I wonder how the greek yogurt would taste too.

  8. Yummy, I just made this and it's the best thing I've had for three months since going on my food plan. I used Splenda in place of sugar. Thank you so much.

  9. Love your site, but I'm not sure about this one… I followed the instructions to the letter and upon licking the bowl my mousse has a very bitter aftertaste. =/ Not sure if I did something wrong or I just like really sweet-tasting desserts.

  10. It will blend if you use a good blender. I have a Blendtec, and it blended beautifully. No grit at all–very smooth consistency.