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Ingredients10 m servings 77
Original recipe yields 12 servings (12 mini cheesecakes)
- Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.
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- To Make Ahead: Store airtight in the refrigerator for up to 2 days.
- Recipe Tips & Notes:
- Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
- By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
Per Serving: 77 calories; 3.7 10.3 1.8 3 47 Full nutrition
ReviewsRead all reviews 4
Easy way to use some leftover ricotta cheese and very fast easy dessert!
I used unsweetened cocoa powder and it came out lovely. Thanks for sharing!