400 g of ricotta cheese
125 g of butter or margarine
100 g of caster sugar
150 g of dark chocolate chips
two tablespoons of milk
a few drops of vanilla extract
confectioner's sugar
400 g of ricotta cheese
125 g of butter or margarine
100 g of caster sugar
150 g of dark chocolate chips
two tablespoons of milk
a few drops of vanilla extract
confectioner's sugar
Sift the ricotta and place it in a bowl
Next, work the butter or margarine with a wooden spoon until smooth
Add the caster sugar and continue mixing
Melt the chocolate chips in milk
When the chocolate presents itself as a cream, add it to the beaten butter
Also add the perfumed ricotta with a few drops of vanilla extract
Continue mixing well the combination to obtain a very light and well-worked cream
Line a mold with parchment paper, pour in the cream, beating the bottom of the mold to prevent air bubbles, place it in the refrigerator for about 3 hours
When serving, turn the pudding onto a plate
Remove the parchment paper and sprinkle with confectioner's sugar.
