How to make
Melt the chocolate in a water bath. Cool it to room temperature.
Mix the ricotta with the cooled chocolate, a pinch of salt and add 2 tbsp. of espresso coffee.
The whole mixture is beaten with a mixer, until a smooth mixture is obtained.
Distribute it in dessert cups/bowls. You can add a ball of whipped cream and sprinkle it with chopped almonds.
The chocolate cream is stored for up to two days in the refrigerator.
The Ricotta and Chocolate Cream is ready.
