Italian Chocolate Cream with Mixed Berries

4.5
Average: 4.5 (2 votes)
(2 votes)
Italian Chocolate Cream with Mixed Berries
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Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
609
calories
Calories

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. 

1 serving contains
(Percentage of daily recommendation)
Calorie609 cal.(29 %)
Protein20 g(20 %)
Fat25 g(22 %)
Carbohydrates72 g(48 %)
Sugar added61 g(244 %)
Roughage9.7 g(32 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin K10.2 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.2 mg(14 %)
Folate50 μg(17 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C28 mg(29 %)
Potassium1,277 mg(32 %)
Calcium437 mg(44 %)
Magnesium165 mg(55 %)
Iron11.8 mg(79 %)
Iodine30 μg(15 %)
Zinc2.1 mg(26 %)
Saturated fatty acids15.9 g
Uric acid18 mg
Cholesterol78 mg
Complete sugar71 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Ricotta cheeseBlueberryRaspberryStrawberryWhipped cream

Preparation steps

1.

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.

2.

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.

3.

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.