Chocolate cream with galbani ricotta: easy, creamy and full of flavor

Preparazione

• 1

  Warm the milk in a saucepan with the vanilla until it begins to simmer.

  In a separate bowl, whisk together the eggs, sugar, cornstarch, cocoa powder, and salt

• 2

  Slowly pour the warm milk into the egg mixture while whisking to prevent lumps

• 3

  Pour everything back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens

• 4

  Remove from the heat, then mix in the melted chocolate followed by the Galbani Ricotta. Stir vigorously until the cream is smooth and velvety

• 5

  Divide into small ramekins or glasses, let cool to room temperature, then refrigerate for at least 2 hours

• • This chocolate cream is a lighter alternative to traditional versions while staying creamy and indulgent thanks to Galbani Ricotta.

  • Add a hint of coffee, cinnamon, or orange zest for additional flavor.

  • For an even richer texture, mix a spoonful of Galbani Mascarpone into the Ricotta before adding it.

  • Top each serving with a swirl of whipped cream and a few dark chocolate shavings for extra indulgence.

  • Perfect toppings include toasted hazelnuts, caramel bits, or crushed biscuits.