Italian Chocolate Cream with Mixed Berries
Healthy, because
Even smarter
Nutritional values
This is a great dessert to finish off a meal. There is a lot of sugar in the chocolate cream but the berries also provide nutrients.
Feel free to use any fruit of your choice or what is in season to compliment the chocolate cream.
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 61 g | (244 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 437 mg | (44 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 71 g |
Ingredients
- For the cream
- 10 ½ ozs Dark couverture chocolate (at least 70% cacao)
- 18 ozs Ricotta cheese
- 4 tsps Cognac
- 3 Tbsps powdered sugar
- 7 ozs Whipped cream (at least 30% fat content)
- For serving
- 4 ozs Raspberries
- 7 ozs Blueberries
- 3 ozs Strawberries
- 2 Tbsps powdered sugar (for dusting)
Preparation steps
Chop the chocolate coarsely, place in a heat-proof bowl set over a pan of hot (not boiling) water. Stir once or twice until melted, remove from the heat and let cool slightly.
In a bowl, stir together the ricotta, Cognac and powdered sugar until combined. Stir in the chocolate. In a bowl, whip the cream until stiff and gently fold into the ricotta mixture. Refrigerate 1 hour.
Meanwhile, rinse, hull and halve the strawberries, (or quarter if large). Using a tablespoon, spoon scoops of chocolate cream onto dessert plates, scatter the fruit around the cream and serve dusted with powdered sugar.
