Ingredients
2 cups part-skim ricotta
3 tablespoons unsweetened cocoa powder, plus more for dusting (optional)
2 large egg whites, room temperature
1/2 cup sugar
Coarse salt
Preparation
In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among 6 glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder, if desired.
