Sous Vide Chocolate Ricotta Mousse

Cheese and chocolate might not sound like the most amazing combination, but this sous vide chocolate ricotta mousse tastes just like a chocolate cheesecake - except better. Note: This one isn't for the kids.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 172F / 77.8C

Ingredients

• 2 quarts whole milk
• 6 tablespoons white wine vinegar
• 4 ounces semisweet chocolate chips
• 1/4 cup powdered sugar
• 2 tablespoons Grand Marnier liqueur
• 1 tablespoon orange zest

Directions

1. Set the Anova Sous Vide Precision Cooker to 172°F (77.8°C).
2. Combine the milk and vinegar in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Skim the curds from the top of the bag and place in a strainer lined with cheesecloth. Discard remaining liquid.
2. Let the curds drain for at least 10 minutes. Refrigerate for at least 1 hour.
3. Prepare a double boiler by setting a bowl over a small saucepan filled with 1 inch of water. Bring the water to a low simmer over medium heat.
4. Place the chocolate chips in the bowl of the double boiler and cook, stirring frequently, just until melted. Transfer to a food processor or blender.
5. Add the sugar, Grand Marnier, orange zest, and ricotta. Process until smooth and fluffy. Transfer to individual bowls and serve.