By Jen Ashenfelter
Wow, where did the summer go? Labor Day is around the corner which means a final round of picnics and parties to help us transition into the fall season. The scene is the same at every gathering–tables packed with personal serving dishes filled with a plethora of foods you’ll give up on Tuesday–including the desserts.
Here’s a homemade dessert everyone will love. Best of all, nobody has to know you whipped these 4 simple ingredients into a thing of chocolate beauty in the blink of an eye. I discovered this tasty gem in the September 2011 issue of Woman’s Day and tucked it into a collection of dessert recipes without eggs. I needed a dessert for a recent gathering and my egg-allergic youngest asked me to make it.
Place the ricotta in a microwave-safe bowl and heat on high, stirring every 15 seconds until no longer cold–about 1 minute. Transfer to a food processor and puree until smooth.
Place the chocolate in a microwave-safe bowl and heat on high, stirring every 15 seconds until the chocolate is melted and smooth–about 1-2 minutes.
Add the warm chocolate to the food processor and puree until fully incorporated and very smooth. Spread the mixture into the crust and refrigerate until firm–at least 3 hours and up to 3 days.
When ready to serve (or before taking to that party), using an electric mixer, beat the cream–and I added a tbsp of sugar and a tsp of vanilla extract–in a medium bowl until stiff peaks form. Spread the whipped cream over the pie and top with either shaved chocolate or chocolate sprinkles, if desired.
While you’re at it, make two pies–one to take and one to keep–because there won’t be a bite left. Enjoy!