Oh, friends- I have a treat for you today (pun intended). When I had my reader survey this year, you spoke up and asked for more recipes. I’m thrilled to introduce the newest contributor to Lemon Thistle- Meet Kirsten from Treat Yourself Sweeter! She’ll be popping in once a month with a recipe for you all, give her some love for me- will ya? You’re the best :)
I am excited!
Excited to be here! I do know JUST how cheesy that sounds, but it is true.
Why? Because it means that someone is actually reading my own little haven (my blog) Treat Yourself Sweeter.
The day I got the email from Colleen asking if I wanted to contribute to Lemon Thistle, I was genuinely shocked. I know my recipes are great (I mean, I eat them all the time!) but… people were actually reading my words too. I loved that.
So, who am I?
Kirsten; a teacher, blogger, pet lover and small business owner. Life is oh so busy! But in a good way.
I love chocolate, peanut butter and if they are together (and you add banana) there is no way I can say no- I actually just thought of a new recipe from that sentence…. Mmmm watch this space.
I actually eat pretty (very) healthy most days, but bad days and weekends call for some treats :) like this… Who doesn’t love Easter?! Here down in the southern part of the world, we are in Autumn… the hot Australian sun is getting lower in the sky, the days are getting shorter, colder… and my favourite, the leaves are changing colour!
One thing I hate about Easter (oh, hate is a strong word- but I need it here) is that they put Easter eggs on the shelf about a week after Christmas. Do you really need to do that?!
One of my favourite things as a kid was the excitement of the wait. Waiting for the eggs to appear. It. Is. All. Gone. So I boycott…. pretend they are not there. Now that there is less than a month to go… I caved, and I caved good!
Easter eggs are awesome, I don’t know why but the chocolate tastes better. 5 minute Easter Egg Chocolate Mousse….
Simply, you NEED this recipe in your life.
This is not made in the traditional way (that’s why you don’t have to wait for it to set!) so it is thick and chocolatey. Read the recipe well because I have added some tips to get the texture and flavour perfect for your own taste buds.
What is your favourite part of Easter? I’d love to hear from you and meet all the Lemon Thistle readers!
Thick, smooth chocolate mousse made with ricotta and yoghurt, with melt in your mouth Easter egg pieces. The perfect 5 minute dessert!
- 100 grams firm ricotta cheese
- 160 grams thick Greek yoghurt* see instructions below
- 50 grams melted Easter eggs, dark or milk* see instructions below
- 1 tablespoon cocoa
- 2 teaspoons vanilla extract
- *sifted icing sugar (confectioners sugar) to taste
- Roughly chopped Easter eggs to decorate
Place all ingredients (except icing sugar) into a small bowl and beat with an electric beater well until the ricotta is broken up, the ingredients are well mixed and the mixture is smooth.
Taste to see if the mixture is sweet enough for your taste. This will depend on your Easter eggs.
Add 1 teaspoon of sifted icing sugar at a time until desired taste is required, mixing after each addition. You can also add more melted chocolate to get a richer flavour.
The texture will depend on the brand of ricotta and yoghurt used. If the mixture is too thick, add a spoon full of yoghurt and mix again until all ingredients are combined, the mixture is smooth and desired consistency is reached.
Place into serving containers and decorate with chopped Easter eggs.
Place in the fridge until serving.
Serves: 2 serves or 4 small serves. Time: 5-10 minutes
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