Ingredients
1 lb. fresh ricotta cheese
1/4 c. organic evaporated cane juice crystal
2 oz. organic 85% bittersweet chocolate
4 c. mixed fresh berries (such as blueberries, raspberries, and blackberries)
2 oz. organic 85% bittersweet
Preparation
Step 1Remove the ricotta cheese from the refrigerator and allow it to warm up and soften a bit, 15-20 minutes. Stir in the cane sugar.Step 2Melt the chocolate in a double boiler and set it aside to cool slightly.Step 3Gently fold together half of the melted chocolate with the ricotta cheese. You can leave it marbleized or work in chocolate until the cheese is a homogenous color. (Save the other half of the melted chocolate for drizzling on top of the sundae.)Step 4Serve the ricotta mixture with a wet ice cream scoop and place two scoops in a bowl. Garnish with berries and give the sundae a drizzle of melted chocolate.
