Frozen Chocolate Mousse Cake

• 16 oz ricotta cheese
• 1/2 cup granulated sugar
• 7 oz dark chocolate, melted
• 5 oz almond nougat, coarsely chopped
• 1 1/4 cups heavy cream
• 1/2 cup half-and-half
• 7 oz milk chocolate, finely chopped
• 4.5 oz raspberries
• 3 tbsp toasted sliced almonds

1. Grease an 8x5 inch loaf pan. Line base and 2 long sides with parchment paper.
2. In a food processor, combine ricotta and sugar and process until smooth. Transfer to a medium bowl and stir in melted chocolate and nougat. Whip heavy cream to soft peaks then fold in. Transfer to prepared pan, cover with foil and freeze overnight.
3. To make the chocolate sauce, bring half-and-half almost to a boil. Add milk chocolate and stir until smooth. Set aside.
4. Turn the mousse cake out onto a serving platter. Drizzle with a little chocolate sauce. Sprinkle with raspberries and almonds. Serve sliced with remaining chocolate sauce on the side.

ricotta cheese, granulated sugar, chocolate, almond nougat, heavy cream, milk chocolate, raspberries, almonds

Taken from recipes-plus.com/api/v2.0/recipes/30886 (may not work)