Cocoa-Mocha Mousse

• 1 cup ricotta cheese
• 14 cup plain yogurt
• 1 12 tablespoons unsweetened cocoa powder
• 12 cup sugar
• 12 cup water
• 1 (3 ounce) envelope unflavored gelatin
• 12 teaspoon instant coffee
• 1 cup milk
• 1 tablespoon vanilla
• 1 tablespoon coffee-flavored liqueur or 1 tablespoon syrup
• 2 chocolate wafer cookies (optional)
• raspberries (optional)

1. Combine ricotta cheese, yogurt and cocoa in food processor or blender for 2 minutes until very smooth turn into medium bowl.
2. Combine sugar and water in small saucepan
3. sprinkle gelatin over top and let stand 1 minute
4. stir over medium-low heat until gelatin is completely dissolved, about 5 minutes
5. stir in instant coffee
6. blend coffee mixture with cheese mixture along with milk, liqueur and vanilla
7. refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon; about 45 minutes.
8. Beat mixture with electric mixer at high speed for 2 minutes to aerate.
9. spoon into six 8 oz ramekins or desert cups
10. refrigerate at least 3 hours before serving.
11. Decorate with cut or crumbled chocolate wafers and raspberries, if you want.

ricotta cheese, yogurt, cocoa, sugar, water, unflavored gelatin, coffee, milk, vanilla, coffee, chocolate wafer cookies, raspberries

Taken from www.food.com/recipe/cocoa-mocha-mousse-206297 (may not work)