Ricotta Cherry Mousse
- 2 Cups Ricotta Cheese ((1 pound))
- 3 Tablespoons Powdered Sugar (sifted)
- 1/4 Teaspoon Almond Extract
- 1 Teaspoon Vanilla Extract
- 2 Cups Cherries (dark, pitted, and sliced (use frozen, unsweetened if fresh are not available))
- 1/2 Cup Semisweet Chocolate Chips (ground to a coarse meal in a blender)
- Put the ricotta in a medium-size mixing bowl and beat it with an electric mixer at high speed for about 3 minutes.
- Slowly add the sugar.
- Stir in the extracts, cover, and chill.
- Fifteen minutes before serving the mousse, fold in the cherries.