Ingredients
Scale
- 1 C sugar
- 1 C water
- 1 blood orange
- 15 oz ricotta cheese
- ½ C semi-sweet chocolate chips (melted over double boil)
Instructions
- In a large skillet, heat the sugar and water until the sugar has completely dissolved. Bring down to a gentle simmer.
- Zest half of the blood orange and reserve zest for later. Thinly slice the blood orange after removing the ends. Remove seeds.
- Place orange slices in the skillet in a single layer. Allow to simmer until the piths turn translucent – about 40 minutes. Flip occasionally.
- Once done, remove and allow to cool on a wire rack until workable (12 – 24 hours). Save at least 1 tablespoon of the syrup that the oranges were cooking in for the mousse. The rest can be saved as a cocktail mixer for later :-)
- In a blender or food processor, combine ricotta cheese, melted chocolate, blood orange zest, and 1 tablespoon of the syrup. Puree for several minutes until the mousse is completely smooth and no longer grainy. You will have to stop to scrape down the sides of the machine and start again a few times.
- Serve with a few slices of candied blood orange.
- Category: Dessert, Dolci
- Cuisine: Italian-Inspired