Ingredients
- 1 large omega-3 egg
- 1 tablespoon unsweetened chocolate almond milk
- 1 tablespoon packet (0.25 ounce) unflavored gelatin
- 1/2 tablespoon instant espresso powder
- 1 cup boiling water
- 1/2 cup cold fat-free evaporated milk
- 1/2 cup all-natural low-fat ricotta cheese
- 1/3 cup coconut sugar
- 3 tablespoon unsweetened cocoa powder
- 18 tablespoon dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
- 6 tablespoon “cut the crap” whipped topping (page 217), optional
Preparation
Baking Directions:
This is a delicious treat to have on hand for coffee and chocolate lovers.
It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping.
To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet.
Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder.
Blend on high speed for 15 seconds.
Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds.
Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved.
Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes.
Cover each with plastic wrap and refrigerate for at least 3 hours, or until set.
Top with espresso beans and whipped topping, if desired, just before serving.