Chocolate Ricotta Mousse
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Strength is the ability to break a chocolate bar into four pieces with your bare hands – and then eat just one of those pieces. - Judith Viorst
Mousse:
2 cups ricotta cheese
2 tbsp confectioners’ sugar
4 oz semisweet chocolate, melted

Topping:  
1 cup heavy cream, whipped
1 oz semisweet chocolate, shaved with a knife or vegetable peeler
  1. Melt chocolate over low heat in a saucepan or in the microwave.
  2. Whip together all ingredients with a mixer, hand blender, or food processor until smooth.
  3. Divide among four serving bowls, cups, or glasses. 
  4. Refrigerate until ready to serve - overnight is fine.
  5. Before serving, top with whipped cream, chocolate shavings, or both!  Bring to slightly below room temperature before serving.