Sous Vide Chocolate Ricotta Mousse

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 172 F / 77.8 C
Recipe Time
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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.

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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 172°F (77.8°C).

  • Step 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

    • Step 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.

    • Step 2

      Let the curds drain for at least 10 minutes. Refrigerate for at least 1 hour.

    • Step 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.

    • Step 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.

    • Step 5

      Add the sugar, Grand Marnier, orange zest, and ricotta. Process until smooth and fluffy. Transfer to individual bowls and serve.

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172 F / 77.8 C Recipe Temp
Recipe Time
Prep Time