Raspberry-Ricotta Mousse with Roasted Cocoa Nibs
Serves 4 to 6.
1 pint raspberries, divided
1 packet fresh mint leaves
1 tube of Roasted Cocoa Nibs
15 oz. ricotta
Honey or agave syrup to taste
1. Fluff ricotta and honey in food processor for about 15-20 seconds.
2. Add half the raspberries. Pulse to incorporate the ingredients.
3. Portion into individual serving dishes. Top each with a few fresh mint leaves, 1 tablespoon of Roasted Cocoa Nibs, and a few raspberries. Drizzle with a little extra honey if you wish. Enjoy!
Have you tried Askinosie chocolate? We have several specialty chocolate items in our gift shop, including Roasted Cocoa Nibs. Roasted Cocoa Nibs are a natural source of flavanol antioxidants, and they also pair well with contrasting flavor and texture experiences. Try the recipe on the right (created by Shawn Askinosie himself) to see how the roasted flavor and crunchy texture of Askinosie Cocoa Nibs melds perfectly with a creamy dessert.
Here are a few ways you can enjoy Roasted Cocoa Nibs:
Breakfast: Pair Roasted Cocoa Nibs with oatmeal and fruit. You can also use them as a topping for waffles, pancakes and French toast. Or any toast.
Lunch: Think sandwiches! Layer your favorite fruit spread with brie or another soft cow’s-milk cheese and add Cocoa Nibs. Or try an open-faced sandwich of field greens, chevre, generous avocado slices and Nibs.
Snacktime: Stir Cocoa Nibs into your favorite spreadable herbed cheese, like Alouette or Boursin, and serve with flatbread or crackers. Nibs are also great with hummus, plus fresh vegetables and pita for dipping.
Dinner: If you’re serving polenta, use Roasted Cocoa Nibs as a topping. Meanwhile, Nibs go incredibly well with soups like butternut squash or even creamy asparagus.