Double Chocolate Ricotta Creme!

By on September 18, 2013

From Chef Ward Alper, the Decadent Diabetic!

Is it a pudding, or is it a mousse? Is it a long last Chocolate love! It may be the most decadent creamy chocolate confection your Diabetic palate ever tasted. You decide!

This recipe is a Diabetic compatible riff on a Giada de Laurentis recipe and the best Mousse au Chocolate I had in Cannes many years ago.

STOP!! MUST be made in a food processor or it will be grainy. It will still taste good but the texture will be off. Note: It takes less time to make the dessert than to clean the machine you make it in.**

Decandent Diabetic – Double Chocolate RICOTTA CRÈME Recipe

Serves 4
Prep time 15 minutes

Ingredients

  • 1/4 cup Granulated Sugar Substitute
  • 1 teaspoon Vanilla Extract (Or, 1 Vanilla Bean)
  • 30oz Ricotta Cheese
  • 2 tablespoons Hershey's Special Dark Chocolate Cocoa Powder
  • 1 tablespoon Coffee Flavored Liquor (Bourbon or Brandy. You can substitute grated orange zest or strong dark coffee.)
  • 2 cubes Perugina Bittersweet Chocolate (Ghirardelli Bittersweet works as well. However, Ghirardelli is an additional 2 g of Carbs per serving.)
  • Toasted Sliced Almonds (Topping - Optional)
  • 2-3 Rasperries or Strawberries (Dipped in Tropicana Trop50 orange juice.)

Directions

Step 1. Place GRANULATED SUGAR SUBSTITUTE in the bowl of a food processor. Cut vanilla bean open and scrape seeds into the granulated sugar substitute. Run the processor to make vanilla sugar. (If using vanilla extract you can skip this Step). Add the cocoa powder. Process 30 seconds or so. Add the ricotta cheese and process for two minutes. Scrape down the sides and process for 1-2 minutes more. Add the liquor or coffee or zest and process until blended,
Step 2. As an extra treat to the palate, and the tongue, fold in the finely chopped chocolate to the mixture, The chocolate bits will explode on your palate, doubling your pleasure. Spoon the mixture into 1 cup white ramekins (for the kids) or Martini or wine glasses for the adults. Cover and refrigerate 2-4 hours or more.
Step 3. Top with very lightly sweetened raspberries or strawberries soaked in 1 tablespoon of Trop 50 and toasted almonds.

 

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States.

He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

**This recipe has approximately 12 Net Carbohydrates per serving.  All information contained on this site is intended for informational and educational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical or healthcare professional.