1 15-ounce container ricotta (about two cups)
two tablespoons confectioners sugar
four ounces semisweet chocolate, melted, and more, shaved, for topping
Preparation:
In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until prepared to serve, up to two days.
Bring to room temperature before serving.)
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