Ok, so this is going to be an interesting one. Getting my kids to eat cheese on anything other than pizza is a chore, so pie with Ricotta, I’ll definitely have to update y’all on how this goes over. I would also like to state that I had to incorporate my own twists into this as my small town grocery didn’t carry the cookies needed to create this dish.
14oz semisweet chocolate squares
2 containers Ricotta cheese at room temp
3/4C heavy whipping cream
1 package chocolate wafers (44 cookies)
Start by breaking 12oz of the chocolate into pieces, place into a heatproof bowl and melt. While that is going on you are going to blend your ricotta until very smooth (I like texture, so mine was not as smooth as it otherwise should have been. Once, you’re satisfied with your ricotta, you add in the melted chocolate, place aside.
In a large bowl, beat cream until stiff peaks form. Gently fold into the chocolate mixture.
Arrange half of your wafer cookies on the bottom of the pan and cover with half of the chocolate mixture, repeat. Once done, cover with plastic wrap and refrigerate for at least six hours and up to two days. When you are ready to serve shave chocolate on top and serve.
Ok now for my alterations, my grocery store doesn’t carry chocolate wafers so I bought chocolate teddy grahams and instead of layering, obviously the mixture is serving as a pie filling. I also decided to make homemade whip cream for on top! We will be eating it for dessert tonight so I will update you on how my family reacted to it. 🙂
Family update: My youngest three loved it! I think it’s just about sinful and my husband (after a couple of slices) is now a fan. My oldest won’t try it. All in all, I think we have a winner.