I originally saw this recipe in the January/February 2011 issue of Everyday Food Magazine because it was opposite the Mocha Chip Angel Food Cake that I was making. When flipping back through the magazine, I saw it again and realized that I had all the ingredients already on hand (I LOVE when that happens)! I made it the next day and not only was it simple to make but it makes it a lot easier to finish when you know that some healthy substitutions have been made. It uses egg whites and ricotta instead of traditional egg yolks and heavy whipping cream. According to the magazine, it only has 166 calories per serving.
I will say that the texture is not going to be as smooth and creamy as a traditional mousse, but what it may lack in texture it makes up for in flavor. To serve, you can sprinkle with some additional cocoa powder or do what we did (even though I’m pretty sure it takes away from everything I mentioned above!), we topped ours with whipped cream and an oreo, because that’s just the kind of family we are!
- 2 cups part-skim RICOTTA
- 3 tablespoons COCOA POWDER, plus more for dusting (optional)
- 2 EGG WHITES, room temperature
- 1/2 cup SUGAR
- COARSE SALT