The Cups with Ricotta Cream, Cream, and Chocolate are an idea for an easy, delicious spoon dessert to prepare in a few minutes without baking and without gelatin. These are very easy cups or glasses to make by combining a few ingredients without turning on the oven, and if you want, without even using a stove to melt the chocolate that we will use for the topping in the microwave. They are perfect to prepare in advance because we can keep them in the fridge until serving, and they are ideal to prepare at the last minute if guests arrive unexpectedly and you don’t have a dessert ready. In this case, the cups will be creamier, while if you prepare them in advance, resting in the fridge will give them a firmer and more compact texture.
The preparation is very simple: we put the cookies on the base of 4 cups and cover with a cream made by whipping cream with sugar, ricotta, and Nutella. For the topping, we melt the chocolate with the cream and decorate with chocolate shavings.
A fresh and delicious dessert perfect all year round for its goodness but especially in summer when turning on the oven is unthinkable. We can choose to enjoy them both to sweetly end a family lunch or dinner with friends, for more important occasions such as parties, birthdays, anniversaries, but also as a snack or dessert to enjoy whenever we want. Try them!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: Person
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the Cups with Ricotta Cream, Cream, and Chocolate
- 3/4 cup cocoa cookies
- 1 cup whipping cream
- 1 cup ricotta
- 1 tablespoon sugar
- 5 tablespoons Nutella® (or another hazelnut spread)
- 7 tablespoons fresh liquid cream
- 3.5 oz milk chocolate
Tools for preparing the Cups with Ricotta Cream, Cream, and Chocolate
- 1 Bowl
- Electric Whisk
- 4 Cups
- 1 Refrigerator
How to prepare the Cups with Ricotta Cream, Cream, and Chocolate
To prepare these desserts, let’s start with the base preparation: grind the cookies using a mixer or place them in a food bag and press with a rolling pin or another weight until they become crumbs.
Divide the cookie crumbs into four cups or glasses.
Meanwhile, prepare the cream that will be used for the filling: pour the cream and sugar into a bowl and whip with electric whisks until it is semi-whipped. You can also use a stand mixer.
Add the ricotta and mix with a spatula by stirring from bottom to top. Also add the Nutella and mix until it is perfectly incorporated into the cream and ricotta mixture.
Divide the obtained cream into the four cups and level it well with the back of a spoon.
Chop the milk chocolate and melt it with the cream in a double boiler in a saucepan or alternatively in the microwave. You will get a creamy ganache.
Distribute it in the cups using a spoon or alternatively using a piping bag.
Let them set in the fridge for at least an hour or two so they can firm up. At this point, they are ready to be enjoyed.
Simo and Cicci recommend
You can store these desserts in the fridge for up to 3-4 days.
You can replace Nutella with another type of hazelnut cream of your choice.
You can also make the cream using only cream or only ricotta, or you can replace the cream with Greek yogurt.
You can replace milk chocolate with dark chocolate.
