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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 minutes
Cook: 3 minutes
Chill Time: 3 hours
Total: 3 hours 15 minutes
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.


  12. I did mine in the blender and it was delicious BUT I think if I had used a food processor it would have been a little smoother.

  13. I followed this recipe to the letter and thought it was fabulous! My egg and sugar mixture never made stiff peaks but in the end it was firm enough and tasted great. I didn't have 6 bowls that were even roughly the same size so I put it in a frozen pie shell…now that sort of takes away from the skinny quotient but it made a wonderful chocolate pie! 😉

  14. Avatar photo
    Aubree Carpenter

    I made this last night and it wasn't good. I don't know what went wrong. The texture was still so much like ricotta cheese even after it set. Maybe I didn't mix the cheese and cocoa long enough? I don't know but I couldn't get over the weird texture.

  15. Wow! Just found this recipe this week tried it today–SO delicious! Fast and easy to make, and with so few ingredients. And the portions are huge for under 200 calories. This is going to be a great go-to dessert for weekend dinners. Thank you!

  16. Made this tonight with Fat Free Ricotta, I had to add 1 cup of water in the blender. Just had a little taste before it went into the fridge it tasted really good. Thanks for posting this recipe

  17. I had trouble getting the egg whites fluffy. Any tips or suggestions. I am not sure if it wasnt fluffy enough or I was just expecting it to be fluffier. I have never whipped egg whites before.
    Thanks so much!!

  18. I made this the other night for dinner with friends. I am NO stranger to baking and whipping egg whites, but afte two tries, I couldn't seem to get them that fluffy…in the end it had more of a pudding consistency even after hours in the fridge. Did I do something wrong? It tasted DELICIOUS though, so no one really cared! Also, instead of 3T of cocoa powder, I put in 2 and then 1T of PB2, which is powdered peanut butter! YUMMMMMYYY!!

  19. Made these last night, and loved them (especially the high-protein part)! Plus, so many different variations to try out too. Thinking about adding some PB in some, or omit chocolate and do a fruit-flavored one. Thx for the inspiration 🙂

  20. I just made this for a dinner party I am having tonight. My whole menu is from your recipes, Gina.

    I licked the bowl and OMG, this mousse is amazing! It does not taste "diet" one bit. We are not telling the men that the menu tonight is all WW friendly food. What they don't know won't hurt them. LOL

  21. This recipe does NOT taste like it's WW… If you are a chocoholic like me and my family, you need to try this recipe!!!!! It is potent enough to satisfy any chocolate craving- so much so that you may as well just add a glass of milk to the recipe to sip as you enjoy the mousse 🙂
    On to the details…. My Magic Bullet started smoking when I tried mixing up the ricotta and cocoa powder….. oops! So I tried our blender which is pretty heavy duty, and I had to blend the snot out of it, but I think it did good (Wondering if the ricotta was room temp if it would blend easier?). Other than that, relatively easy and turned out AMAAAAAZING!!!! Will for sure be making this recipe again! My 2 1/2 year old helped me finish some up and told me to go get more! 🙂

  22. I agree about the blender – it definitely doesn't work! I tried to mix it the best I could, but it came out pretty gritty. Wish I had a food processor!

  23. Avatar photo
    Gina @ Skinnytaste

    Wow, I make it in the magic bullet and it's perfect! It must be better than most blenders, who knew!

  24. A previous poster noted this as well – this does NOT work in a blender!! I put it in there and it did a whole lot of nothing. Ended up having to stir it myself and the end result was much grittier than usual. Still tasted great though! But you should probably change that so other don't think they could make moose with a blender.

  25. Avatar photo
    Catherine Bozeman Thoms

    Delicious!!! Just made and put into fridge to chill so we can eat for dessert tonight! I licked every bowl, spoon, spatula, and food processor I used! 🙂 i never make dessert so My husband is going to love this treat! Thanks for the recipe!

  26. Avatar photo
    Gina @ Skinnytaste

    I have another recipe with ricotta I can't wait to share with you all. I've used my magic bullet with great results.

  27. Tried this with a blender instead of a processor since I don't have one. It wouldn't really blend so it ended up tasting gritty. Wouldn't recommend with a blender! Otherwise, it seems like it would taste pretty good.

  28. I just made this and put it in the fridge. I may or may not have have licked the spoon. All I know is that ahead of me I have the longest three hours ever!

  29. Thanks for this great website! I have shared it with my five colleagues who are also on WW. I made this chocolate ricotta mousse after seeing it in Everyday Food magazine and I ate it every night for a week as dessert. It is delicious!! You have inspired me to make another batch. I was amazed that it held up in the fridge for 5 days. I used a glass pyrex measuring bowl and just set it over the pot of boiling water.

  30. @CookingMommy… I used a glass pyrex bowl that I usually use for melting chocolate- that worked fine for me!

    I tried this today and I was amazed! I had a hard time believing that ricotta could make a creamy non-gritty mousse and I was surprised! It is amazing.. will definitely have this recipe memorized before I know it!

  31. I don't have a metal bowl, so I've been trying to figure out a way to heat the eggs properly. Any suggestions?

  32. Avatar photo
    It is what it is

    I am making this for the first time to take to Mom's Nite In tonight (I always email you at the last minute, sorry!). Instead of individual ramekins I thought I would make it in one big ramekin that we can serve once there. Do you think that will affect the chilling time?

  33. Avatar photo
    Gina @ Skinnytaste

    I think this would work with fat free, but not sure how it would taste with cottage cheese, the texture is different.

  34. Avatar photo
    something good

    indeed, lighter recipes are so welcomed after the holidays. the mousse looks great and sounds light for a chocolate

  35. I've made this in the past without the egg whites. Saves a few steps, although not quite as fluffy — mine is more like an "everyday" mousse. Yours is much more elegant.

  36. Avatar photo
    Claire @ Claire K Creations

    Ooh yum! Do you think it would work with cottage cheese? Ricotta doesn't agree with me 🙁

  37. I love you! LOL! I can't believe how awesome your site is!! I will certainly be a regular around here!! Hope it's OK to mention your site at my next meeting.

  38. Avatar photo
    Gina @ Skinnytaste

    I've played around with ricotta, sugar and vanilla, it's delicious! Like cannoli cream 🙂

  39. I remember back when I tried the South Beach Diet the ricotta desserts were one of my favorites! The book had several recipes. I am pretty sure most used splenda (stevia would work too I imagine) My favorite had vanilla extract and you put in like 15 mini semi sweet chips or something…. I also made one with almond extract and I think there was a lemon one maybe??? Have to go dig that out!

  40. I love chocolate and 5 points is very reasonable for dessert, yum!

    And I agree with you, I love how just about every cooking magazine goes a little lighter in January. The only thing I wish is that they didn't take it so far. Sometimes it feels like they try to go TOO healthy and clean, when in reality I much prefer something that is more in the middle ground.

  41. Avatar photo
    Gina @ Skinnytaste

    Freaky about raw eggs- yes, it cooks over the heat, but this would be just as good without the egg quite honestly!! And easier too!

  42. Thanks! Blending cottage cheese, that should work. I also like the option of mixing ricotta with yoghurt – there's one store in the area where I can get fat-free Greek yoghurt!

    We do have fat-reduced cheese in many variations here, but not ricotta! 🙂

  43. Wondering about the eggs…do they cook enough while the sugar dissolves? I'm a bit freaky about raw eggs 😛

  44. Your blog really makes me hungry! I'll try this one, can't wait to taste it! Yummy! Thanks for sharing.

  45. Avatar photo
    The Chef In My Head

    This will definetly help with my husbands crazy sweet tooth, the best part, he won't even know it! ~Leslie

  46. For all you guys who can't get RF Ricotta, Alanna of Kitchen Parade, shows how to make it. ( It's snowing to beat all here,in Ohio, so I will have to make cheese to make this, today!)

  47. Avatar photo
    Renee @ MyKitchenAdventures

    ooo…this one has been on my list "to make" list. Glad to hear it turned out well!!! I posted a review and and an even lighter version of one of the frittata recipes from that magazine this week, myself!

    but now I definitely will be making time to make this dessert!!!

  48. As soon as I saw the title of this recipe, I thought of MY copy of Everyday Food, which I just recently looked through. And I thought, "how funny, to see two recipes for the same thing, when I've never heard of it before recently." Then I read on. 🙂 It's nice to know someone else enjoys that magazine as much as I do. You've got good taste. (pun intended)

  49. @Claudia Cottage cheese is not quite the same a ricotta but it might work if it is blended enough.

  50. Avatar photo
    Gina @ Skinnytaste

    I hope they start making reduced fat cheese in Europe, I get that often in my comments. The ricotta is a bit lumpy as well, but when you put it in the blender, you blend until smooth. Maybe you could blend half whole ricotta with half fat free plain yogurt, I bet that would be delicious!

    I don't see why you couldn't use Splenda or Truvia if you prefer!

  51. I've heard before that you can substitute ricotta with cottage cheese. But the cottage cheese here (don't know about the US, I'm in Germany) is not smooth like ricotta, it's kind of crumbly – don't know how else I can explain this.

  52. sounds great! Here is the nutritional info on the part skim ricotta- it's just reduced fat ricotta. I always use lowfat cottage cheese (1 or 2%) in place of ricotta in all recipes (including lasagna)- perfect substitute.

    Calories 80 (per 1/4 cup serving)
    Total Fat 4.5g Total Carbohydrate 4g
    Dietary Fiber 0g Sugars 1g Protein 5g

  53. This looks great, however I am in the UK and not sure what part-skim ricotta is. Can you let me know what the fat content is so I can compare with UK ricotta cheese?

  54. Looks delicious! I just can't get skim or part-skim ricotta here, just the regular. Do you know what I could use as a substitute or what I could use for skimming it down?