From The Cheese Counter…
Irish Cream Chocolate and Ricotta Pudding
Yield: 6 servings
Ingredients:
- ¾ cup of cream
- 1 cup of cream
- ½ cup of dark chopped chocolate
- 1 ¼ lb. Basket Cheese
- 4 oz. sugar
- ¼ cup Bailey's Irish Cream Liqueur
- 1½ tablespoons of finely grated coffee beans
- Biscotti to serve
Directions:
- This dessert is made of two layers.
- For the chocolate layer:
- For the Basket Cheese layer:
Heat ¾ cup of cream in a small saucepan, bring to a boil and remove from heat. Add chopped chocolate and leave to melt, then stir to smooth. Let this cool to room temperature.
Heat the Basket Cheese, sugar, liqueur and ground coffee in a processor until smooth. Next, add cream and process until just combined. Divide this mixture among six 8 oz. ramekins.
Now, spoon the chocolate mix over the ricotta mixture and refrigerate for 30 minutes. Serve with biscotti and enjoy!
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