Chocolate Peanut Butter Ricotta Parfait
Prep Time: 20 minutes
Chill Time: For an hour
Serves: 4
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15 oz. Galbani® Whole Milk Ricotta Cheese
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1 cup heavy cream
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¾ cup granulated sugar
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1 tsp. vanilla extract
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1 cup creamy peanut butter
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2 cups chocolate sandwich cookies, to make crumbs
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8 oz. chocolate chips for topping
In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the heavy cream to stiff peaks. Add the sugar and vanilla extract. Mix until incorporated. Add the peanut butter and ricotta cheese. Beat until smooth and fully combined. Set aside.
In a food processor, add the cookies and pulse to make crumbs. If you do not have a processor put cookies in a zip lock bag and use a rolling pin to smash them.
Spoon the crumbs into an 8 oz. glass mug or small bowl. Tap down to create a crust. Spoon the ricotta peanut butter mixture until almost full. Top with the chocolate chips and any extra chocolate cookie crumbs. Refrigerate for an hour before serving.
Related Recipes:
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15 oz. Galbani® Whole Milk Ricotta Cheese
-
1 cup heavy cream
-
¾ cup granulated sugar
-
1 tsp. vanilla extract
-
1 cup creamy peanut butter
-
2 cups chocolate sandwich cookies, to make crumbs
-
8 oz. chocolate chips for topping
In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the heavy cream to stiff peaks. Add the sugar and vanilla extract. Mix until incorporated. Add the peanut butter and ricotta cheese. Beat until smooth and fully combined. Set aside.
In a food processor, add the cookies and pulse to make crumbs. If you do not have a processor put cookies in a zip lock bag and use a rolling pin to smash them.
Spoon the crumbs into an 8 oz. glass mug or small bowl. Tap down to create a crust. Spoon the ricotta peanut butter mixture until almost full. Top with the chocolate chips and any extra chocolate cookie crumbs. Refrigerate for an hour before serving.