Chocolate Hazelnut Ricotta Mousse
- 15 oz. Galbani® Ricotta
- 6 oz. chocolate hazelnut spread
- 1/4 cup granulated sugar
- 1/2 tsp. vanilla extract
- 1/4 cup heavy cream or half and half
- Fresh raspberries or strawberries
- Fresh mint leaves
- 2 oz. dark chocolate, shaved
- In a chilled glass or metal bowl, blend ricotta, chocolate hazelnut spread, sugar, vanilla, and heavy cream with a hand mixer.
- Mix well until blended and fluffy.
- Serve with fresh fruit, mint leaves, and shaved dark chocolate.