Chocolate Hazelnut Ricotta Mousse


  • 15 oz. GalbaniĀ® 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.