Ricotta and cacao recipe

After snuggly morning wishes, a sloppy kiss and a wonderful drawing of the two of us, my son informed me that, "Mother's Day is also Childrens' Day."

I wouldn't be a mother if it weren't for him, so the kid did have a point.

I'm assuming the battery operated dump truck he's been coveting for the past week had something to do with his statement.

With the lovely Mother's Day celebrations behind us, I'm making a treat for my dad. He's not been feeling well lately, and there's always a sense of helplessness that comes with living on the other side of the world from him.

So tonight I'm making him virtual dessert. He never says no to the meal's sweet endings, and ricotta and cacao is one of his favorites.

Image © lacucinadicalycanthus.net

This dessert is refreshing and chocolaty, not too fattening, and essentially one that can be easily made at home, in a moment.


250 g (1 cup) fresh sheep's ricotta
5 tbsp. Dutch cocoa powder
2 tbsp. sugar
A pinch of ground cinnamon (optional)

Work the cocoa powder and sugar into the ricotta with a fork to obtain an even blend. The provided quantities depend greatly on individual taste, so go ahead and tweak as you wish.

Fill dessert goblets, champagne flutes or Martini glasses with the flavored cheese, dust the surface with more cocoa powder or chocolate sprinkles, add a dash of cinnamon, or garnish with finger biscuits, if you like.

If at all possible, use genuine, fresh sheep's ricotta. It's not always easy to find, but the natural flavor, aroma and softness of this product, paired with the bitter cocoa, is una meraviglia.

Get well soon, daddy.