- 2 cups ricotta
- ½ cup C&H® Granulated Sugar
- ½ cup semisweet chocolate, grated
- ½ cup pistachio nuts, toasted and crumbled finely
- whipped cream
- 4 maraschino cherries
Strain ricotta for one hour.
In a large bowl, mix together ricotta, sugar and grated chocolate.
Spoon ricotta pudding into four large martini glasses. Top with crumbled pistachio nuts, a dollop of whipped cream and maraschino cherries.
Serve right away or let it rest in the refrigerator for a few hours.