Ingredients: 3 eggs 1/2 cup (125 mL) sugar 1/3 cup (75 mL) all-purpose flour 1 large container (475 g) Canadian Ricotta 1 can (385 mL) of 2% Evaporated Milk 1 cup (250 mL) melted dark chocolate |
2. Pour mixture into a large saucepan over medium heat. When mixture is hot to the touch, whisk in 1/2 cup (125 mL) of melted dark chocolate until smooth.
3. Continue cooking, stirring constantly, until mixture thickens (about 5 to 10 minutes). Pour into small (1/4 cup/50 mL) ramekins, espresso cups or 2 oz (60 mL) shooter glasses.
4. Pour remaining chocolate over each serving to form a thin layer. Use the back of a spoon to spread evenly.
5. Refrigerate to harden the chocolate layer. To serve, dust with powdered sugar and add berries on the side,if desired.
NUTRITION INFORMATION PER SERVING (1/4 CUP/50 mL): Energy: 239 Cal/1003 kJ Protein: 12.6 g Fat: 9.8 g Carbohydrate: 28 g Sodium: 150 mg Fibre: 0.9 g Calcium: 191 mg Suggested Wine: Try it with a Passito, a strong (17% alcohol) and very aromatic wine made with the Muscat grape. Dark purple red, this natural sweet wine offers a tast of raisins and honey with notes of chocolate and vanilla. |
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