Chocolate Ricotta Toast Recipes

ITALIAN RICOTTA CHOCOLATE TART RECIPE

Steps:

• Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
• In a food processor combine the dry ingredients and pulse a few times.
• Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
• Add the slightly beaten eggs and the vanilla extract and pulse until the dough comes together.
• Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
• Shape the dough into a flat disc, wrap in plastic wrap and refrigerate for a minimal 30 minutes before using it.
• Break (or chop) both the dark and semi-sweet chocolate into little pieces and place it in a heatproof bowl.
• Bring a pot of water to a simmer.
• Set bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
• When the chocolate is almost completely melted, remove it from heat and stir to finish melting.
• Set aside to cool completely.
• In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (about 2 minutes). Make sure to scrape down the sides of the bowl.
• Gradually add the sugar, whipping cream, rum and melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.
• Preheat oven to 375°F/190°C.
• Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
• Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.
• Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a circle that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.
• Transfer the dough to the pan, and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife. Place it in the refrigerator.
• Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch circle. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes.
• Remove the pasta frolla tart shell from the refrigerator and spoon in the chocolate ricotta filling.
• Spread the filling evenly over the base of the crust with the help of an offset spatula.
• To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with egg wash. Brush the rim of the dough in the tart pan as well.
• Place five strips of dough first in one direction, then in the other. Remove any excess dough with a knife. Refer to the photo in the article for more details.
• Bake for approximately 40 minutes or until the center filling is set.
• Cool completely on a wire rack.
• Refrigerate until ready to serve.
• Optional: Dust with icing sugar and/or serve with sweet ricotta.

CHOCOLATE RICOTTA MOUSSE

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
• Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.

RICOTTA CHOCOLATE CHIP STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP RECIPE BY TASTY

Steps:

• Mix the eggs with the milk and sugar.
• Spread all the bread slices with ricotta cheese, and top half of the bread slices with mini chocolate chips.
• Sandwich each chocolate chip half with a plain ricotta half, and drench both sides in the egg mixture.
• Coat a medium heat skillet with butter, and cook the bread until slightly brown and all the egg is cooked.
• To make the syrup combine all syrup ingredients in a saucepan, and bring to a boil.
• Let the liquid reduce by about a third, until the mixture is thick like a syrup.
• Enjoy!

WHIPPED CHOCOLATE RICOTTA

Steps:

• Combine the ricotta cheese, cocoa powder, and sweetner (to taste) in a bowl. Beat or stir together for about 2-4 minutes. Stir in the chocolate chips or other add-ins. Eat!

CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST

Steps:

• In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
• Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
• Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
• Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

CHOCOLATE ALMOND RICOTTA DIP

Steps:

• Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
• Serve with Snack Factory® Original Pretzel Crisps®.

CHOCOLATE RICOTTA TOAST

Steps:

• In a medium bowl, mix together the ricotta, sugar, cinnamon and vanilla using a rubber spatula. Set aside or refrigerate until ready to use.
• Preheat a grill pan over medium-high heat. Brush the slices of bread on both sides with the olive oil. Grill the bread until golden brown, toasted and crunchy on the outside, about 2 minutes per side. Top each slice with a good amount of the ricotta mixture and spread evenly. Grate the chocolate over the top of the bread, fully coating each slice. Serve with a fork and knife.