Sous Vide Chocolate Ricotta Mousse
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
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
Set the Anova Sous Vide Precision Cooker to 172°F (77.8°C).
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.
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.
Let the curds drain for at least 10 minutes. Refrigerate for at least 1 hour.
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.
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.
Add the sugar, Grand Marnier, orange zest, and ricotta. Process until smooth and fluffy. Transfer to individual bowls and serve.