White chocolate and coffee mousse.
fresh ricotta cheese
unsalted and sifted as sometimes abroad ricotta isn’t exactly the same as in Italy
icing sugar if needed
biscuits or graham crackers
Melt the chocolate bain marie or using a microwave, be careful as white chocolate needs a low heat, max 96°F or it spoils.
Beat ricotta cheese with a mixer adding melted chocolate little by little.
Beat untill you have a smooth cream, no lumps; taste, it may need some extra icing sugar to reach the sweetness you like.
If so beat again while adding sugar.
Soak biscuits into cold espresso for a second, put them at the bottom of an espresso cup.
Do it with all the cups.
Put ricotta cream into a sac-a-poche and fill the cups.
Keep them refrigerated, decor with dutch cocoa and/ or chocolate coated coffee beans.