Ricotta Pudding

• 1 pound fresh ricotta, drained if very moist
• 1/4 cup confectioners' sugar, or more to taste
• 3 tablespoons coffee liqueur, or to taste
• Powdered unsweetened cocoa for garnish

1. In a bowl, beat together the ricotta and sugar, then add liqueur.
2. Taste and add more sugar or liqueur as desired.
3. Divide among 6 glass ramekins or other small bowls and refrigerate until ready to serve.
4. Serve, dusted with a little powdered cocoa.

ricotta, confectioners, coffee liqueur, cocoa

Taken from cooking.nytimes.com/recipes/1876 (may not work)