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No-cook Chocolate Ricotta Pudding

This pudding is thick, and so rich a small dish will more than satisfy you. Serve with fresh berries for a contrast to the richness, and cookie crumbles for a lovely crunch. It’s best to use whole-milk ricotta cheese in this recipe, as low-fat will produce a grainy pudding. This recipe is a perfect no-cook dessert for hot summer days.



  • ½ cup sugar
  • 1 pound ricotta cheese
  • ¼ cup cocoa powder
  • ¼ teaspoon vanilla extract


  1. Add sugar to food processor and process to make powdered sugar.
  2. Add 1 pound ricotta cheese and ¼ cup cocoa powder, and continue processing until blended.
  3. Add the vanilla extract towards the end of processing. 
  4. Blend for another minute or until smooth and rich. If your processor is having trouble, or you would like to thin the pudding just a bit, add a splash of milk.
  5. Spoon the mixture into four serving dishes and refrigerate for at least an hour.  

Serve with fresh berries and crumbled crunchy cookies.


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Bowl of chocolate pudding with whipped cream on matching saucer

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