Unsweetened cocoa powder; preferably dutch process
2 Esslöffel
Coffee liqueur -or
1 Esslöffel
Each coffee liqueur and brandy
1 Esslöffel
Instant espresso coffee crystals
2 Teelöffel
vanilla extract pure
2
(up to)
3 Esslöffel
skim milk evaporated
die Zubereitung:
1. Put ricotta, sugar, cocoa, liqueur, coffee crystals and vanilla into a food processor or blender; process 5 seconds. Scrape down mixture from the sides of the bowl and process 5 seconds more.
2. With motor running, add milk through the feed tube or lid, 1 tablespoon at a time, only until mixture is the consistency of chocolate pudding. Continue processing until absolutely smooth, 8 to 10 seconds more.
3. Divide among six 4- to 5-ounce ramekins or serving dishes. Serve at once or refrigerate covered until ready to serve.
