Delicious Espresso-Ricotta Cream Recipe for Coffee Lovers
Welcome, coffee lovers! Today, I’m excited to share with you my latest recipe creation that is sure to satisfy your deepest espresso cravings – Espresso-Ricotta Cream with Chocolate Espresso Sauce. As a barista and avid coffee enthusiast, I’ve spent years refining my craft and perfecting the art of the perfect brew.
This recipe is near and dear to my heart because it combines two of my favorite things: rich creamy ricotta cheese and bold espresso. The combination of these two flavors is a match made in heaven, highlighting the creamy sweetness of the ricotta and the bold bitterness of the espresso.
With each sip, you’ll experience a velvety smooth texture that is both comforting and indulgent. The chocolate espresso sauce adds another layer of luxuriousness to this already decadent treat, with its rich and intense flavor.
But don’t let the complexity of this recipe scare you away – it’s surprisingly simple to prepare! With a few basic ingredients, some patience, and a bit of love, you can create this masterpiece in your own kitchen.
So what are you waiting for? Grab your apron, dust off your espresso machine, and get ready to impress your taste buds with this delicious Espresso-Ricotta Cream with Chocolate Espresso Sauce.
Why You’ll Love This Recipe
Looking for a luxurious yet easy-to-make dessert your friends and family will adore? Look no further – this Espresso-Ricotta Cream with Chocolate Espresso Sauce recipe is sure to impress! Here’s why you’ll love it.
First, let’s talk espresso – who doesn’t love the invigorating flavor of a strong espresso shot? In this recipe, we use instant espresso powder and freshly brewed strong espresso to create a double dose of that delicious, energizing flavor. Mixed with creamy ricotta cheese and whipped cream, the espresso flavor in the resulting cream is decadent and deeply satisfying.
But that’s not all – paired with a rich and smooth chocolate espresso sauce as well as a sprinkle of cinnamon to add an extra layer of depth, Espresso-Ricotta Cream with Chocolate Espresso Sauce is truly irresistible. The contrast between the icy cream and warm sauce creates an enticing balance that you won’t be able to get enough of.
Not only does the combination of rich chocolate, creamy ricotta, and bold espresso create an impressive taste experience, it’s versatile too! You can easily switch out the recipe according to your preferences. For instance, try it as a cake filling or frosting, or even swap out some ingredients here and there (use coconut cream instead of heavy cream to make vegan).
Serve Espresso-Ricotta Cream with Chocolate Espresso Sauce in martini glasses for some sleek presentation or simply spoon out onto bowls with other complementary desserts like profiteroles or ice creams. It’s versatile enough to work as an elegant dinner party dessert or as a post-meal treat at home.
So what are you waiting for? Head over to your kitchen and whip up this indulgent yet easy-to-create recipe. You’ll impress everyone with your culinary skills while enjoying every single bite!
Ingredient List
Let’s gather all the necessary ingredients for our Espresso-Ricotta Cream With Chocolate Espresso Sauce Recipe. Here’s what you’ll need:
For the Espresso-Ricotta Cream:
- WHOLE MILK RICOTTA CHEESE – 1 1/2 cups
- HEAVY WHIPPING CREAM – 1 1/2 cups
- SUGAR – 2 tablespoons
- VANILLA EXTRACT – 2 teaspoons
- INSTANT ESPRESSO POWDER – 2 tablespoons
For the Chocolate Espresso Sauce:
- BITTERSWEET CHOCOLATE, chopped – 4 ounces
- HOT WATER – 1/4 cup
- INSTANT ESPRESSO POWDER – 1 tablespoon
- CORN SYRUP – 1 tablespoon
For the Garnish:
- BITTERSWEET CHOCOLATE, grated – for sprinkling on top
Make sure to use high-quality ingredients, such as dark chocolate and strong espresso, to achieve the best flavor possible.
The Recipe How-To
Now that we know why we’ll love this recipe, here comes the crucial part, how to make it. Follow these easy steps for a delicious Espresso-Ricotta Cream with Chocolate Espresso Sauce.
Ingredients
For the Espresso-Ricotta Cream:
- 1 1/2 cups whole milk ricotta cheese
- 1/4 cup sugar
- 2 teaspoons unflavored gelatin
- 1 tablespoon cold water
- 1/4 cup strong espresso, cooled
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/2 cup heavy whipping cream
For the Chocolate Espresso Sauce:
- 2 tablespoons sugar
- 1/4 cup half-and-half
- 1 1/2 ounces bittersweet chocolate, chopped (about 1/4 cup)
- 1 tablespoon hot water
- 2 teaspoons instant espresso powder
Instructions
1. Make the Espresso-Ricotta Cream:
In a medium bowl, beat the ricotta cheese and sugar until smooth; set aside. In a small bowl, sprinkle the gelatin over the cold water and let stand for about 5 minutes or until softened.
Pour the cooled espresso into a saucepan; sprinkle with the cinnamon and heat over medium-high heat until steaming. Add the softened gelatin to the hot espresso mixture, then stir until dissolved.
Slowly stir in the ricotta mixture until everything is thoroughly combined.
In a separate bowl, beat the heavy cream until stiff peaks form; gently fold into espresso/ricotta mixture. Pour the mixture into a serving dish or individual ramekins, and chill for at least 4 hours or overnight.
2. Make the Chocolate Espresso Sauce:
In a small saucepan over medium heat, whisk together the sugar and half-and-half. Heat until the mixture just begins to bubble around the edges.
Remove from heat, and whisk in bittersweet chocolate, hot water, and instant espresso powder until everything is melted and combined. Set aside to cool.
3. Serve
Once ready to serve, gently top the Espresso-Ricotta Cream with a generous spoonful of the Chocolate Espresso Sauce.
Tips for Perfect Results
- Make sure the ricotta isn’t watery, you can drain it on a cheesecloth or paper towel-lined strainer.
- If you prefer a smoother texture for your Espresso-Ricotta Cream, pass it through a fine-mesh sieve before adding heavy cream.
- When making the Chocolate Espresso Sauce, stir constantly and don’t let it boil.
- This recipe works great as part of an elegant dessert menu or as a sweet snack after dinner.
Now that your Espresso-Ricotta Cream with Chocolate Espresso Sauce is ready and looking fancy, enjoy your culinary masterpiece!
Substitutions and Variations
This recipe can be customized to suit your taste preferences and dietary needs. Here are some substitution and variation suggestions:
– Non-dairy version: Substitute the heavy whipping cream with a non-dairy, plant-based whipping cream alternative or coconut cream. For the chocolate espresso sauce, use non-dairy dark chocolate and corn syrup instead of honey.
– Sweetener: Use honey or maple syrup instead of sugar for a healthier alternative.
– Cinnamon: If cinnamon is not your thing, you can omit it or try using other warming spices like ginger or cardamom.
– Gelatin: If you’re vegetarian or vegan, you can use agar-agar powder instead of gelatin to set the ricotta cream.
– Chocolate Espresso Sauce: You can modify the chocolate espresso sauce and add lemon zest to make a delicious chocolate lemon espresso sauce.
– Espresso Ricotta Cream with Vanilla Espresso Sauce: Enhance your espresso ricotta cream by adding 1 tsp of vanilla extract to the recipe. You can also make a separate vanilla espresso sauce by mixing strong espresso with sugar and a little bit of hot water, bringing it to a boil, then simmering until thick and syrupy.
Remember that small variations on this recipe can lead to unique flavor combinations. Don’t be afraid to experiment with different flavors and ingredients to come up with your own twist on this classic recipe!
Serving and Pairing
Now that you have prepared the decadent Espresso-Ricotta Cream with Chocolate Espresso Sauce, it’s time to serve it up and enjoy. There are many ways to serve this dessert, but here are a few recommendations that will take your tasting experience to the next level.
Firstly, try serving the espresso-ricotta cream in individual dessert cups or ramekins. This will help you control portions and create elegant servings that look great on a plate. You can also top each serving with a dollop of whipped cream or sprinkle some grated dark chocolate to add extra richness and texture.
If you want to make it a more substantial dessert, you can pair it with some vanilla ice cream, which will complement its bittersweet flavor profile perfectly. The smooth and creamy texture of the ice cream will help mellow out the strong espresso notes in the cream while adding an extra layer of indulgence.
Another perfect pairing for this espresso-dessert is hot chocolate or a cup of freshly brewed coffee. The warm chocolate drink will pair excellently with the bitter-sweetness of the chocolate sauce, while a cup of joe with rich caramel notes will bring out the nutty undertones in the espresso-ricotta cream.
Lastly, if you want to go all out, you can serve this Espresso-Ricotta Cream with Chocolate Espresso Sauce alongside a rich coffee cheesecake recipe. Imagine a full meal featuring two coffee-infused desserts ready to be savored by anyone who loves espresso like Marcella Hazan or Rachel Roddy!
Whatever way you decide to serve your creation, one thing is certain – your guests will appreciate how beautifully these flavors come together in this dessert. Trust me; they’ll be back for more!
Make-Ahead, Storing and Reheating
I understand that sometimes you have a busy schedule and don’t have enough time to prepare this espresso-ricotta cream with chocolate espresso sauce recipe. That’s why it is important to know how to make-ahead, store, and reheat the dish for optimal taste and texture.
To make-ahead this dessert, prepare the espresso-ricotta cream mixing the ricotta cheese, vanilla extract, cinnamon, and heavy cream in a bowl. Always prepare the chocolate sauce separately. Put the espresso-ricotta cream in serving glasses and refrigerate them for at least 2 hours. When ready to serve, add the chocolate sauce on top of the cream and garnish with whipped cream.
Storing this dish can be tricky, so it’s better to divide it into two parts: the espresso-ricotta cream and the chocolate sauce. You can store the espresso-ricotta cream separately in an airtight container for up to three days in your fridge without adding the chocolate sauce. The reason for this is that adding it before storing could cause it to become runny or separate. Store the chocolate sauce on a separate container for 5 days tops.
When reheating this dessert, don’t microwave it or reheat it on a stove-top. Putting it on heat will make it lose its taste and consistency. Instead, remove from your fridge or freezer about an hour before serving to bring the dish back to room temperature. You can also heat a small pot of water until almost boiling point, then turn off heat source altogether. Then place your glass filled with cold expresso-ricotta-mix or cold chocolate ganoche inside, being careful not to get water into your dessert mix top area of glass , let them sit there for 30 seconds or until contents are warmed up but not too hot.
I hope these tips help you store your espresso-ricotta cream with chocolate espresso sauce safely so that you get maximum enjoyment from it. The dessert is perfect for those times when you need a quick and delicious treat.
Tips for Perfect Results
As a barista, I’ve picked up a few tips and tricks to ensure that my coffee creations come out perfectly every time. Here are some helpful tips for making the Espresso-Ricotta Cream with Chocolate Espresso Sauce recipe:
1. Use high-quality chocolate: The richness and flavor of the chocolate is a key factor in this recipe. I recommend using bittersweet chocolate with at least 60% cacao content.
2. Chill your mixing bowl and whisk: Before whipping your heavy cream, chill your mixing bowl and whisk in the freezer for about 15 minutes. This will help the cream whip up faster and make it fluffier.
3. Don’t overbeat the cream: When making whipped cream, be sure to stop whipping as soon as soft peaks form. Overmixing can result in buttery, curdled cream.
4. Preheat your espresso: Warm up your espresso cups before brewing your espresso shot to keep the coffee hot for longer.
5. Avoid using low-fat dairy products: For this recipe, using higher-fat dairy products such as heavy whipping cream and whole milk ricotta cheese will yield a richer and creamier result.
6. Take it slow when melting chocolate: When melting the chocolate for the sauce, use low heat and slowly stir the chocolate to prevent burning or uneven melting. And be careful not to get any water in the bowl—water can cause the chocolate to seize up.
7. Use freshly brewed espresso: Freshly brewed espresso is key to achieving a rich coffee flavor in this recipe. If you don’t have an espresso machine at home, you can substitute with strong coffee.
8. Let it chill: Allow enough time for your ricotta cream mixture to chill in the fridge before serving. This will allow all of the flavors to meld together for best results.
By following these tips, you’ll be well on your way to creating a delicious Espresso-Ricotta Cream with Chocolate Espresso Sauce that will impress everyone who tries it.
Bottom Line
In conclusion, the Espresso-Ricotta Cream With Chocolate Espresso Sauce recipe is a must-try for all coffee and chocolate lovers out there. This recipe is perfect for any occasion, from a fancy dinner party to a cozy night in with loved ones.
I highly recommend giving this recipe a try, as its combination of rich espresso, creamy ricotta, and indulgent chocolate sauce will surely satisfy your taste buds. With its versatility and delicious taste, this dessert recipe is sure to become a staple in your kitchen.
Remember to use high-quality ingredients and follow the instructions carefully to achieve the best results. Don’t be afraid to experiment with different variations and substitutions to create your unique twist on this classic recipe.
Overall, the Espresso-Ricotta Cream With Chocolate Espresso Sauce recipe is an excellent addition to your recipe book. Impress your guests or treat yourself to a delightful dessert experience with this decadent and delicious treat.
Espresso-Ricotta Cream With Chocolate Espresso Sauce Recipe
Ingredients
Ricotta Cream
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon cold water
- 1/4 cup very strong espresso
- 1/8 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 lb high-quality whole milk ricotta cheese
- 1/3 cup sugar
- 2 ounces bittersweet chocolate, chopped into 1/4-inch chunks
- 1/4 cup heavy whipping cream, whipped to soft peaks and chilled
Chocolate Sauce
- 2 teaspoons instant espresso powder
- 1/4 cup hot water
- 2 tablespoons unsweetened cocoa
- 1/2 ounce bittersweet chocolate
- 1/3-1/2 cup sugar
- 1/2 cup half-and-half
- 1 teaspoon vanilla
Instructions
- Line an 8-inch pie pan with plastic wrap. Combine the gelatin and cold water in a small saucepan. Let stand 5 minutes. Add the espresso and cinnamon. Stir over medium heat to dissolve the gelatin. Remove from the heat and add the vanilla.
- Puree the ricotta in a food processor, or press it through a fine sieve. Turn it into a medium bowl and stir in the espresso mixture, sugar, chocolate, and cream. Mix well. Spread in the pie pan, tapping to settle. Cover and chill 8 to 24 hours.
- To make the sauce, combine the espresso powder with the hot water in a small saucepan. Stir to dissolve. Blend in the cocoa, chocolate, and 1/3 cup sugar. Stir over low heat until the chocolate melts. Add the half-and-half, and heat until an instant-read thermometer reads 100 degrees. The sauce should be the consistency of thin cream. Remove from the heat and add the vanilla. Taste for sweetness, adding more sugar to taste. The sauce holds well, covered, for an hour or two. Stir as you rewarm it over medium heat before serving.
- Serve the ricotta cream cool, not cold, sliced into wedges. Drizzle each portion with 2 tablespoons of the warm sauce.
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