Tried a new recipe this evening. Mexican Chocolate Ricotta, which I found on the Gourmet Sleuth Web site. I found myself with leftover Ricotta after an attempt at homemade ravioli, and searched for recipes that called for it. So in addition to the cheese, you will need honey (I used raw cane sugar, fair trade), cocoa powder, cinnamon, vanilla and a mixer or food processor. I also added Chipolte Chili Pepper because I love it in my drinking cocoa.
The result is an incredibly rich, thick and tasty treat. It's like a mousse but much more dense.
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