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Michela Chiappa’s Chocolate Ricotta Pudding

Michela Chiappa’s Chocolate Ricotta Pudding
  • Serves: 8
  • Preparation time: 5 minutes

Method

Mix all the ingredients together in a bowl, except the pistachios, until smooth, using an electric whisk.

Divide equally between your espresso cups and serve.

Garnish with pistachio nuts, if you like. 

For something a bit different, try crumbling an amaretti biscuit or digestive bisctui at the bottom of the pudding, or serving with stewed fruit.

This can be refrigerated for 2–3 days. Bring to room temperature before serving.

This recipe is perhaps best kept as a treat! 

Baby at the TableRecipe taken from Baby at the Table by Michela and Emanuela Chiappa

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