Velvety on the tongue with a gentle tang from the cheese and a chocolate aroma that feels like a warm kitchen hug, Chocolate Ricotta Pudding is light enough to follow a hearty meal yet rich enough to feel like a treat. The cocoa gives that familiar chocolate comfort, while the ricotta keeps the texture lush and slightly grainy in the most pleasant way, like a memory of homemade custard but without the fuss.
It’s the sort of dessert that turns an ordinary family gathering into something cozy — a recipe you can spoon into little glasses while the grandchildren chase each other through the yard and your sister pours the coffee. A bowl of soup and a plate of simple cookies are nice companions to this pudding, and if you want a warmer, bread-style finish for a sleepy afternoon, you might also enjoy a slice of chocolate ricotta bread pudding that brings the same gentle chocolate notes in a different shape.
This version is delightfully simple and foolproof. You don’t need to turn on the oven; a few bowls and a whisk, and you’ll have a dessert that feels thoughtfully made. It’s a forgiving recipe that welcomes small adjustments — a touch more sugar if your crowd prefers sweet, a dusting of espresso powder if you want a grown-up edge — and it’s the kind of thing you can make ahead so you’re not distracted when guests arrive.
Why this recipe works
The magic in this pudding lives in the balance of textures and the ease of assembly. Ricotta brings a creamy density that holds flavor without being heavy; it carries chocolate and sugar in a way that cream alone can’t. When you mix ricotta with unsweetened cocoa powder and a bit of powdered sugar, the cocoa’s bitter backbone meets the ricotta’s soft tang, creating a rich chocolate flavor that never feels cloying. A teaspoon of vanilla rounds the edges, and a pinch of salt brightens the whole mixture so each spoonful tastes complete.
Whipping the heavy cream into soft peaks is the other essential element. Folded gently into the chocolate-ricotta base, that whipped cream introduces lift and air. The contrast between the denser ricotta mixture and the airy cream is what gives the pudding that mousse-like texture that feels refined but is actually very forgiving. Because there’s no tempering or baking, the technique is simple: mix until smooth, whip to soft peaks, and fold. Even a novice can create a dessert that has professional mouthfeel without complicated steps.
Espresso powder on top doesn’t change the structure; it sharpens the chocolate, pulling forward roasted notes and adding a hint of bitterness that balances the powdered sugar. The powdered sugar itself dissolves easily into the ricotta so you don’t end up with crunchy sugar granules; if your powdered sugar has cornstarch, it also slightly stabilizes the mixture. Together these ingredients deliver depth of flavor, a pleasant contrast between creaminess and air, and a recipe that’s quick to pull together when you want something homemade with a small investment of time.
If you’d like the full recipe laid out step-by-step for reference while you work, my full recipe page has measurements and a printable card.
How to prepare Chocolate Ricotta Pudding
Start by gathering your ingredients and a couple of bowls. The most satisfying part of this recipe is the final fold — watching the airy whipped cream melt into the chocolatey ricotta base and transform it into something light and elegant. You’ll begin by blending the ricotta, cocoa, powdered sugar, vanilla and a pinch of salt until smooth. While that’s sitting for a moment, whip the heavy cream until it holds soft peaks. Then the fun part: fold the cream into the chocolate mixture with a gentle hand so you keep the air you just whipped in. Spoon into serving dishes and chill for at least an hour; chilling helps the flavors settle and the texture finish to a spoonable, slightly firm pudding. Simple steps, comforting results.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons espresso powder
- Pinch of salt
Instructions
- In a mixing bowl, combine ricotta cheese, cocoa powder, powdered sugar, vanilla extract, and salt.
- Mix until smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture.
- Chill in the refrigerator for at least 1 hour.
- Serve dusted with espresso powder on top.
Serving ideas
- A bowl of fresh berries adds bright contrast and light acidity.
- Shortbread or simple butter cookies offer a buttery crunch alongside the pudding’s creaminess.
- A small scoop of vanilla ice cream beside the chilled pudding creates a pleasing temperature contrast.
Pair the dessert with a cup of strong black coffee, or for a softer pairing choose a lightly sweet dessert wine. Coffee echoes the espresso dusting and makes the chocolate feel more lively, while a sweet wine makes the whole experience feel indulgent and celebratory.
Storing this recipe
Store the pudding covered in the refrigerator for up to 3 to 4 days. Keep it in an airtight container or covered with plastic wrap so it doesn’t pick up other fridge smells. Freezing isn’t ideal for this dessert because the cream and ricotta can separate and become grainy when thawed; if you must freeze, do so in an airtight container for up to one month, and expect a slight change in texture after thawing. To serve from frozen, thaw slowly in the refrigerator and stir gently to recombine any separation, though the texture will be less airy than the freshly chilled version. If you prefer a warm spoonful, let it sit at room temperature for 15–20 minutes before serving; avoid using heat to rewarm, as this will collapse the whipped structure and change the delicate texture.
Helpful tips
Tip 1 — Choose the right ricotta and prep it well.
For the creamiest result pick a whole-milk ricotta if you can find it. Some store ricotta can be slightly grainy or watery; if yours looks loose, drain it briefly in a fine sieve lined with paper towels for 10–15 minutes. This concentrates the texture and keeps the final pudding from becoming runny. If your ricotta is very dry, you can stir in a tablespoon of milk to reach a spreadable consistency before you mix it with the cocoa and sugar.
Tip 2 — Be gentle with the whipped cream.
The light, airy texture comes from properly whipped cream folded into the ricotta base. Whip the cream only until soft peaks form — you’ll see the peaks hold but droop slightly. Overwhipping makes the cream grainy and harder to fold; underwhipping will give you a denser result. When folding, use a wide spatula and a motion that comes from the bottom of the bowl up and over, turning the bowl as you go. The goal is to keep as much air as possible while evenly distributing the cream.
Tip 3 — Cocoa and sugar choices matter.
Unsweetened cocoa powder gives pure chocolate flavor but can sometimes be a little dry. Sift the cocoa before adding to avoid lumps and mix it thoroughly with the powdered sugar before it meets the ricotta. Powdered sugar dissolves quickly into the mixture and helps smooth the texture; if you only have granulated sugar, pulse it in a blender briefly to create a finer texture, but powdered sugar is preferable. The pinch of salt is small but important — it balances the chocolate and heightens the sweetness without making the dessert taste salty.
Extra practical notes: Measure ingredients at room temperature so the cream whips more predictably and the ricotta mixes smoothly. If you like a more intense chocolate flavor, add an extra tablespoon of cocoa and a touch more powdered sugar to keep the sweetness balanced. For a lighter version, use half-and-half instead of heavy cream, but expect a denser result; whipping is harder with lower-fat liquids. These small decisions will help you avoid common pitfalls and make a pudding that feels handmade with no stress.
Recipe variations
- Espresso-Kissed: Stir 1 teaspoon of espresso powder into the ricotta mixture before folding. This deepens the chocolate flavor and plays nicely with the espresso dusting on top.
- Orange-Chocolate: Add 1 teaspoon of finely grated orange zest to the ricotta-cocoa mix and reduce powdered sugar by a tablespoon. The citrus brightens the chocolate and adds a fresh note.
- Berry Ripple: Fold a few tablespoons of lightly macerated raspberries into half the whipped cream and then swirl that pink cream into the chocolate mixture for pretty streaks and bright fruit flavor.
Frequently asked questions
Q: Can I make this pudding ahead of time?
A: Yes. Make it up to a day ahead and keep it covered in the refrigerator. Chilling helps the flavors meld and the texture set, so it’s perfect for preparing before guests arrive.
Q: My ricotta is grainy. Will that ruin the dessert?
A: Not necessarily. Drain loose ricotta and stir it well; sifting the cocoa and mixing thoroughly helps smooth the texture. Whole-milk ricotta tends to produce the creamiest result.
Q: Can I skip the espresso powder?
A: Absolutely. The espresso powder is optional and only acts as a flavor accent. You can omit it or replace it with a dusting of cocoa or a few shaved chocolate curls.
Q: Is there a dairy-free version?
A: You can experiment with dairy-free ricotta alternatives and coconut cream whipped to soft peaks, but textures will differ. Coconut products bring their own flavor profile that changes the character of the dessert.
Conclusion
If you’d like an alternative take or a paleo-friendly twist, check this version of Chocolate Ricotta Pudding for more inspiration and adaptations.
Print
Chocolate Ricotta Pudding
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightfully simple and foolproof dessert that balances the textures of creamy ricotta and airy whipped cream with rich chocolate flavor.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons espresso powder
- Pinch of salt
Instructions
- In a mixing bowl, combine ricotta cheese, cocoa powder, powdered sugar, vanilla extract, and salt.
- Mix until smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture.
- Chill in the refrigerator for at least 1 hour.
- Serve dusted with espresso powder on top.
Notes
For the creamiest result, choose whole-milk ricotta and drain if it’s loose. Use a gentle folding technique to maintain the airiness of the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Baking
- Cuisine: Italian