Chocolate Ricotta Pudding

an easy no bake ricotta dessert recipe with chocolate piled into coupe glasses and topped with raspberries

4.58 from 19 votes

This Chocolate Ricotta Pudding might be the easiest homemade dessert you'll ever make. This no-bake, egg-free pudding needs just a few ingredients and less than 5 minutes to create a smooth, creamy pudding. Plus there's so many ideas for mix-ins and toppings!

Prep Time5

Cook Time0

Total Time5

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 252kcal

Author: Don Baiocchi

Ingredients

15-16 oz. whole fat ricotta (do not use skim or nonfat, it won't have the same texture)
½ cup coconut sugar or regular sugar
4 teaspoons unsweetened cocoa powder or cacao powder
¼ teaspoon fine sea salt

Instructions

Combine all the ingredients in the bowl of a food processor. Blend until combined. (Add in any of the mix-in ideas at this step, see notes below.)
Scoop the pudding into your serving vessels, cover with plastic wrap and chill for at least one hour.
Top with any of the topping ideas (see notes below) or serve as is.

Notes

Mix-ins

add a teaspoon or two of espresso powder (start with one teaspoon, taste it after blending and see if you want more)
add vanilla or almond extract
add a shot (or two) of Kahlua or dark rum (what can I say? I like Kahlua and rum in my desserts)
use smoked sea salt instead of regular salt to give it a slight smoky flavor
add a pinch of cinnamon or ginger
add a pinch of cayenne or red pepper flakes if you want a bit of heat

Serving suggestions

lightly sweetened whipped cream
raspberries or any other fruit you like with chocolate
an extra dusting of cocoa or cacao powder
chocolate shavings
cacao nibs
your favorite nuts, toasted and chopped
sprinkle with crushed pink peppercorns

Make ahead

You can make this up to 5 days in advance and keep it chilled in the fridge.

I do not recommend freezing this. It doesn't great once it's thawed.

Nutrition