Chocolate Ricotta Recipes Recipe Fo Recipe For Chicken

ITALIAN CHOCOLATE AND RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
• Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.

CHOCOLATE ALMOND RICOTTA DIP

Steps:

• Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
• Serve with Snack Factory® Original Pretzel Crisps®.

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.

CHOCOLATE RICOTTA PUDDING

Steps:

• This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
• Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
• Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
• In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
• Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
• In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.

CHOCOLATE RICOTTA MOUSSE

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
• Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.

HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
• Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
• Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
• Stuff all of the spinach and ricotta mixture into the slits.
• Season the chicken with salt and pepper.
• Grate the cheddar and sprinkle it generously on top.
• Shake the ground paprika over the chicken to add some colour and flavour.
• Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
• Enjoy!

CHOCOLATE-RICOTTA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
• Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
• Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
• Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.