Ricotta mousse pots

A recipe: ricotta mousse pots

Oh so delicious!

And kind of good for you too. This is another recipe inspired by Italian fitness influencer and cellist Costanza aka Fitcello. I really like her feed and she’s often posting ‘fitness friendly’ recipes; this one caught my eye because it sounded delicious and I also love ricotta.

I did as usual put my own spin on it, possibly turnning down the amount of carbs and sugar even further and I am now making this regularly, because it’s the perfect after dinner treat.


Ingredients for 4 mini pots (i used small glasses, an espresso cup would be the right size)

  • 4 heaped tbsp puffed grains (I mixed amaranth and quinoa)
  • 1 tbsp coffee
  • 1 tbsp date syrup (or agave syrup)
  • 150gr ricotta
  • 30gr vanilla whey protein powder
  • 20gr white chocolate, melted
  • 10gr dark chocolate, melted
  • 2 tsp cocoa nibs
  • 2 tbsp cocoa powder
  • 1 tbsp date syrup (or agave syrup)
  • 1 tbsp chopped nuts (hazelnuts, peanuts or almonds work well)

Mix the grains, the coffee (a little at the time) and the syrup until combined and place at the bottom of each pot, making a layer of about 1cm; set aside.

In a bowl whisk the ricotta by hand with the whey, then add the melted white chocolate and keep whiking until combined. Spoon a generous amound on each pot, reserving about 1/3 of the ricotta in the bowl. Sprinkle a layer of the cocoa nibs on the ricotta layer in the pots. Add the melted dark chocolate (you can use milk if you prefer) to the remaining ricotta mix and spoon evently onto the pots. Finally, mix the cocoa powder with the date syrup (adding more if too dry) and cover each pot with a thin layer of the mix. Sprinkle with the chopped nutsand rest in the fridge for at least two hours. They keep well for three days.


Ricotta mousse pots
Ricotta mousse

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