CHOCOLATE CREAM PIE
15 oz container part skim ricotta cheese
1/2 pound semisweet chocolate, chopped
6 oz ready to fill chocolate cookie pie crust
1 cup heavy cream
Place ricotta in a microwave bowl and microwave on high 1 min. or until no longer cold. Transfer to a food processor or blender and puree until smooth. Place chocolate in a microwave bowl and microwave on high until chocolate is melted and smooth, 1 min. Add warm chocolate to food processor or blender and puree until incorporated and very smooth. Spread mixture into crust and refrigerate until firm, 3 hours. When ready to serve, beat cream in a bowl until stiff peaks form. Spread whipped cream over pie. TOP WITH SHAVED CHOCOLATE, IF DESIRED, THEN SERVE.
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