Chocolate-Amaretto Ricotta Mousse - cooking recipe

Ingredients

1/2 cup chocolate chips, semi-sweet
15 ounces low-fat ricotta cheese, part skim type
2 (1 g) packets Splenda sugar substitute (if desired, I don't use it)
1/2 teaspoon almond extract (or 1 T. amaretto)
1 cup light whipped topping (like Lite Cool Whip)

Preparation

In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto) until very smooth, stopping to clean down the sides periodically. (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture).
Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. Continue heating and stirring until very smooth.
Add melted chocolate to the ricotta mixture (RULE: always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
Gently fold whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.
Divide into 6 servings. It looks beautiful served in a martini glass! Top with a couple chocolate chips and some raspberries, if desired.
Per 6 servings: 192 calories, 11.6 G fat.