No Bake Recipe #7...Dessert!

I just wouldn't be happy making all of these no-bake recipes without including a few desserts here and there.  Would you believe this recipe is healthy?  Well, it is and it's low-fat!

I need to be perfectly honest here.  
The first time I made this it sucked! 
(And I don't normally say that about anything food related) 

I accidentally bought 90% dark chocolate instead of 70% and it was super bitter.  I didn't have half-and-half but I had heavy whipping cream left over from another creation.  To make matters worse, I left the chocolate in the microwave a bit too long.

I'm not one to let a little no-bake recipe get the better of me so off to the store I went to pick up more ingredients.  The second time around was much better!  I used milk chocolate and half-and-half this time and it was delicious!

Chocolate Ricotta Mousse

BHG

Adapted from BHG

Ingredients

6 ounces dark or milk chocolate, chopped
*I liked it better with milk chocolate*

1 -15 ounce container part-skim ricotta cheese

1/4 cup fat-free half-and-half

1/2 teaspoon vanilla

Raspberries or small strawberries (optional)

Mint leaves (optional)

Directions

Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.

In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.