Chocolate ricotta pudding

This highly decadent and indulgent chocolate ricotta pudding recipe is drizzled with homemade chocolate sauce. Serve hot for dessert with scoops of ice cream for a real treat!

  • 15 mins cooking
  • Serves 4
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Chocolate ricotta pudding
  • 120 gram ricotta
  • 120 gram dark chocolate (65% cocoa solids), melted
  • 50 millilitre cream
  • 3 eggs, separated, plus 1 extra egg white
  • pinch of salt
  • 40 gram caster sugar
  • 20 gram butter, coarsely chopped
  • vanilla ice cream, to serve
Chocolate sauce
  • 180 millilitre cream
  • 100 gram dark chocolate (65% cocoa solids), finely chopped


  • 1
    Preheat oven to 180°C. Mix ricotta, chocolate, cream and yolks in a bowl to combine. Whisk egg white and a pinch of salt in a separate bowl to form soft peaks (1-2 minutes). Gradually add sugar and whisk until glossy (1-2 minutes), then fold into the chocolate mixture.
  • 2
    Heat butter in a 22cm-diameter frying pan over low-medium heat. Add chocolate mixture and cook until just set around the edges(2-3 minutes). Transfer to oven and bake until centre is just firm to touch (3-4 minutes).
  • 3
    Meanwhile, for chocolate sauce, bring cream to the boil, then remove from heat. Add chocolate and whisk until smooth and combined. Set aside. Drizzle over pudding and serve hot with scoops of ice cream.


You can always use bought chocolate sauce to save even more time.