Monday, May 10, 2010

Ricotta & Chocolate

As I've mentioned many times, I'm a big fan of chocolate and cheese. Katrina Markoff blogs at Peace Love & Chocolate at the Vosges website. Recently she posted a great and simple recipe for Ricotta & Chocolate. I tried it, and I must agree, it's just fabulous! Adaptations might be in the chocolate and olive oil used. Experiment.

Ricotta is a mild cheese that pairs well with dark chocolate. Unlike cottage cheese, ricotta has a rich, slightly sweet flavor and is used in both savory and sweet dishes. Katrina warns: You must use FRESH ricotta for this recipe! Actually everything should be fresh, including the chocolate. Chocolate does have a shelf-life.

Katrina suggests that this Ricotta be served as an hors d’oeuvre, but you'll find lots of other uses.

Fresh Ricotta Cheese with Olive Oil and Dark Chocolate

2 cups (or lbs.) Fresh Ricotta Cheese
3 tablespoons Extra Virgin Olive Oil
A pinch Pink salt  or you can try some gray sea salt
A pinch White Pepper
1 1/2 ounces Dark Chocolate (65% dark, Venezuelan)

Place Ricotta in a dish. Stir in salt and pepper. Drizzle with olive oil. Chop dark chocolate into fine slivers and sprinkle atop. Serve with crackers.

One comment on the Peace, Love & Chocolate blog was to use this as a topping on Flourless Chocolate Cake. What a fabulous idea! Here are four recipes posted on for  Flourless Chocolate Cake HERE and HERE and HERE and HERE.
If you love chocolate and cheese, you might also want to try Vosges' Rooster Truffle. It's a dark chocolate truffle combined with taleggio cheese with organic walnuts--part of the Collezione Italiano.


Unknown said...

I spent four months last year living in Monteverde, Costa Rica, which is home to famous cheese factory. Undoubtably their most interesting variety is "Choco Cheese," a block of chocolate flavored cheese you can buy in the grocery store. Not quite as classy as your ricotta, but an interesting experience nonetheless.

Janet Rudolph said...

How great! Wish I could taste it!

Janet Rudolph said...

Thanks for the link to Himalayan pink salt.