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Kitchen Witch
September 4th, 2006, 01:50 PM
ITALIAN CUSTARD

pound ricotta cheese
cup grated milk chocolate
cup finely chopped walnuts
2 tablespoons heavy cream (or a little more)

Cream the ricotta. Add the chocolate and nuts. Blend thoroughly. Add cream (as needed) for desired consistency. Serve in sherbet glasses. Makes 4 servings.

NOTE: Can also be used as a filling for cookies, cakes, etc.