Chocolate Ricotta Pudding Recipe

How to Make Chocolate Ricotta Pudding

1. **Make the Strawberry Sauce:**
2. Combine 1 cup fresh strawberries and 2 tablespoons granulated sugar in a food processor. Blend until completely smooth.
3. Strain the mixture through a fine-mesh sieve to remove seeds.
4. Cover and refrigerate until ready to serve.
5. **Make the Chocolate Ricotta Pudding:**
6. Preheat oven to 325°F (160°C).
7. Lightly butter six (6-ounce) custard cups.
8. Arrange the cups in a large roasting pan.
9. Melt 6 ounces of semi-sweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Set aside to cool slightly.
10. In a food processor, combine 15 ounces ricotta cheese, 1/4 cup granulated sugar, 3 large egg yolks, 1 tablespoon orange zest, 1 teaspoon almond extract, 1/2 teaspoon ground cinnamon, and a pinch of salt. Blend until completely smooth and creamy.
11. Add the melted chocolate to the ricotta mixture and blend until well combined.
12. Transfer the ricotta mixture to a large bowl.
13. In a clean, dry bowl, beat 3 large egg whites with 1/2 teaspoon cream of tartar using an electric mixer until soft peaks form.
14. Gradually add the remaining 1/3 cup granulated sugar, continuing to beat until stiff, glossy peaks form.
15. Gently fold the whipped egg whites into the ricotta mixture until just combined.
16. Spoon the mixture evenly into the prepared custard cups.
17. Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
18. Bake for 25-30 minutes, or until the puddings are puffed and set around the edges but still slightly creamy in the center.
19. Let the puddings cool slightly in the water bath before removing.
20. Carefully remove the custard cups from the water bath.
21. Let the puddings cool completely at room temperature before refrigerating for at least 3 hours, or preferably overnight, to allow them to fully set.
22. To serve, run a thin knife around the edges of each pudding to loosen.
23. Invert the puddings onto serving plates.
24. Drizzle with the chilled strawberry sauce and serve immediately.