Shelly's Chocolate Kahlua Ricotta Custard
6 ounces Cream Cheese, softened
1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
1 large Egg, plus 1 large Egg White
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1/8 cup Vanilla Soy Milk
1/2 Teaspoon Vanilla Extract
1 Tablespoon Dutch Processed Cocoa (I used Droste brand)
2 Tablespoons Kahlua liqueur
Topping (optional):
10 Sugar Free Caramels
1 T of Vanilla Soy Milk
15 whole toasted Pecans, chopped
10 Sugar Free Chocolate baking discs (or wedges of a bar), melted
Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add Kahlua, cocoa, syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.
If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins.
Bake 55 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight. The custards rock just like this but of course I needed to make a topping.
Chocolate Pecan Caramel Topping:
Chop pecans and set aside. Place caramels in a microwave safe bowl with vanilla soy milk. Microwave on low for 25 seconds or melted. When melted add the chopped nuts and enough vanilla soy milk (about 1 Tablespoon) till a sauce consistency is achieved. Spoon over chilled custards. Melt SF Chocolate discs and drizzle over caramel nut topping. Refrigerate till ready to serve.
Yep there is booze in this dessert but after cooking only about 25% of the 2 Tablespoons worth of alcohol is retained so I don't think anyone will be catching a buzz off these custards but if it's an issue try one of my other flavors...
Shelly's Strawberry Ricotta Custard
Shelly's Caramel Apple Ricotta Custard
