The creamy ricotta and chocolate dessert is an extremely easy and quick idea to make in just a few minutes, delicious and very creamy. This preparation stands out for the absence of eggs and flour bases, relying entirely on the natural structure of ricotta which, when subjected to moderate and consistent heat, changes its consistency without losing moisture. Made with only three ingredients, it is so delicious that everyone will love it. Unlike traditional cheesecakes or flans, this dessert does not seek a solid structure, but aims to achieve a velvety and melting consistency, like a mousse.
The creamy ricotta and chocolate dessert can be cooked in an air fryer for even faster cooking, or in a traditional oven by increasing the temperature and time (you can find both cooking methods below).
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.53 oz ricotta
- 1 tsp cornstarch
- 1 tbsp chocolate chips
- to taste sweetener
Tools
- Air Fryer
- Molds
Steps
Pour the well-drained ricotta into a small bowl or directly into a ceramic mold, about 3.5-4 inches in diameter (like these: molds). Add the level teaspoon of cornstarch, the chosen sweetener, and the dark chocolate chips, mixing carefully to perfectly incorporate everything. Once you have a smooth base, level the surface with the back of a spoon, and add a few more chocolate chips.
For the air fryer cooking, place the mold into the preheated basket at 320°F for just 2-3 minutes beforehand. If the appliance allows, select a medium (never high) fan speed or the oven mode. Cook at 320°F for about 10-12 minutes. If you’d rather use the traditional oven, preheat it in static mode at 340°F and bake on the middle rack for about 15-18 minutes.
The dessert is ready when the edges just start to separate from the sides of the mold and the surface appears matte and no longer liquid. It is important not to overcook to prevent the ricotta from losing its natural moisture and becoming grainy. Once removed, let the mixture rest for a few minutes: the residual heat will complete the stabilization of the starch, ensuring a velvety consistency. For an even more enveloping effect, you can gently stir the dessert while still warm before consuming it, turning it into a real spoon mousse. Enjoy!
Vale’s Tips
Variations: The base of this recipe is very versatile. If you do not like cow ricotta, you can use sheep ricotta for a stronger flavor, or lactose-free ricotta: the technical result will not change. For an even more aromatic version, you can add grated orange zest or a pinch of cinnamon, which pair perfectly with dark chocolate. If you prefer a crunchy note, replace the chocolate chips with pistachio or hazelnut granules.
Substitutions: Cornstarch can be replaced with the same amount of potato starch, maintaining the creaminess of the dessert.
Storage: This dessert is best when freshly made, enjoyed warm to experience maximum creaminess. However, it can be stored in the refrigerator, covered with plastic wrap, for up to 2 days. Once cold, the texture will change, becoming very similar to that of a compact mini cheesecake. If you prefer to return to the original consistency, simply reheat it for about 2 minutes in the air fryer at 320°F or for a few seconds in the microwave before serving.
Air Fryer: To cook the dessert, I used the COSORI Turbo Blaze 6-liter air fryer. You can find it here: air fryer.
Do not miss the latest recipe of the 👉 parmesan potato snacks in air fryer: delicious balls, one leads to another!
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