Ricotta and Coffee Mousse - Sugar Free

• 2 cups quality store-bought ricotta cheese
• 1 cup cold heavy cream
• 13 cup Splenda granular
• 2 tablespoons instant espresso (this produces a strong coffee flavor, you could substitute whatever coffee you love)
• 1 tablespoon gelatin powder
• 14 teaspoon nutmeg
• shaved sugar-free chocolate or substitute lower sugar dark chocolate

1. Puree ricotta in a blender until smooth.
2. Transfer to a large bowl; set aside.
3. Whip together heavy cream and Splenda in a large bowl until soft peaks form.
4. Set aside.
5. Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat.
6. Whisk 2 tablespoons of the water with espresso in a small bowl.
7. Whisk remaining water with gelatin in another small bowl until dissolved.
8. Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages.
9. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip.
10. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

quality storebought ricotta cheese, cold heavy cream, splenda, espresso, gelatin powder, nutmeg, chocolate

Taken from www.food.com/recipe/ricotta-and-coffee-mousse-sugar-free-332852 (may not work)