Chocolate Silk: Variations on a Theme

Thursday, January 17, 2008

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What would you say if I told you that I had a recipe for a luscious, elegant dessert that you could be proud to serve at your fanciest dinner party? And, what if I told you that this luscious and elegant dessert is so versatile that it can be made in several different flavor combinations? Are you curious yet? What if I also told you that this same luscious and elegant little dessert can be ready to serve in five minutes flat? Unbelievable, right? Well, believe it. It’s called Chocolate Silk, and it’s creamy, dreamy and delicious!


The ingredients in the basic Chocolate Silk recipe are ricotta cheese, cocoa powder, sugar and cream. After that, you can pretty much add any other flavoring you want. I’ve given you a few suggestions below, to jump start your imagination.

My mother used to make a version of this dessert for me when I was little. Instead of cocoa powder and sugar, she just mixed a cup of ricotta with a packet of Swiss Miss hot chocolate mix and a little milk. In her mind, it was a healthier snack option because it was made with cheese. Not as sophisticated as Chocolate Silk, but I loved it anyway!

Years later, when I was pregnant, I developed gestational diabetes. I used to make this dessert with sugar free Swiss Miss and lowfat milk. It wasn’t quite as rich and creamy, but it was still a very satisfying treat. Thank God for that! Who wants to deal with a dessert-deprived pregnant woman!

The versions shown in the pictures are the original Chocolate Silk and the Mocha Silk. Other variations I’ve tried are Chocolate-Orange Silk, Chocolate-Raspberry Silk and Chocolate-Hazelnut Silk. Anything that goes well with chocolate will work in this dish. Throw caution to the wind! Experiment! Go crazy!

Chocolate Silk

1 32 oz container ricotta cheese
1/4 cup cocoa powder
1/3 to 1/2 cup sugar, depending on your taste
1/4 cup heavy cream
dark chocolate shavings and whipped cream for garnish

Combine all of the ingredients, except the garnishes in the bowl of a food processor. Process a minute or two until the mixture is smooth, like silk.

Ladle in pretty glasses or cups and garnish, if desired.

Serve and enjoy!


Mocha Silk
Follow original recipe above, adding 2 tablespoons of instant espresso powder to the mixture before processing.
Try chocolate-covered roasted coffee beans as a garnish.
Chocolate-Orange Silk

Follow original recipe for Chocolate Silk, adding 1 tablespoon of orange liqueur (Cointreau or Grand Marnier) to the mixture before processing. You could also swirl in a bit of candied ginger chips too.
Try candied orange zest or ginger chips for a garnish.
Chocolate-Raspberry Silk

Follow original recipe for Chocolate Silk, adding 1 tablespoon of Framboise liqueur to the mixture before processing.
Garnish with fresh raspberries and chocolate shavings
Chocolate-Hazelnut Silk

Follow original recipe for Chocolate Silk, adding 1 tablespoon of hazelnut liqueur (Frangelico) to the mixture before processing.

Melt a few tablespoons of Nutella in the microwave and drizzle on top.


Garnish with toasted, chopped hazelnuts.


17 responses to Chocolate Silk: Variations on a Theme

  1. On January 17, 2008 at 11:18pm, Cedar said...

    OMG, I adore those cups!

  2. On January 18, 2008 at 9:11am, Jen Yu said...

    mmm, chocolate with raspberry or hazelnut… sounds delicious! those cups are awesome :)

  3. On January 18, 2008 at 12:25pm, Mrs. W said...

    Wow–this looks delicious. And I know I can make this sugar-free for me. Ricotta is super-expensive around here, though. Can I substitute fine-curd cottage cheese?

  4. On January 18, 2008 at 4:11pm, JEP said...

    Ricotta is a good healthy ingredient:) Yum!

  5. On January 18, 2008 at 4:41pm, StickyGooeyCreamyChewy said...

    Cedar- Thanks. They are cute little guys, aren’t they. They have little Italian sayings on the inside too.

    Jen- Thank you. The raspberry is my personal fave, but I was out of Framboise. I love those little cups too!

    Mrs. W- Thanks. You can use Splenda in this, and it is good. I’ve done it. Ricotta is a bit sweeter than cottage cheese, so you’ll have to adjust for that. Otherwise, it should work fine.

    Jep- I love ricotta. When I have time to go to an Italian specialty store, I buy the homemade ricotta. It is awesome!

  6. On January 18, 2008 at 7:04pm, sharona May said...

    Nice! I appreciate all the options you gave with the recipe for Chocolate Silk. Thanks!

  7. On January 18, 2008 at 7:18pm, Susan from Food Blogga said...

    Are those the freakin’ cutest cups you’ve ever seen? Love all of your variations too. Thanks, Susan!

  8. On January 18, 2008 at 9:46pm, StickyGooeyCreamyChewy said...

    Sharona May- You’re very welcome. I’m glad you like my variations.

    Susan- Thanks! I’m glad you like the recipes. I just love those little cups too. My aunt gave them to me. I think she got them in NYC.

  9. On January 19, 2008 at 8:51am, Bellini Valli said...

    MMMM…I could even throw some fresh berries over top if I wanted to make it VERY healthy.

  10. On January 19, 2008 at 2:24pm, Toothfairyrecipes said...

    wow that looks great, I will try it this weekend for my friends.
    Thanks for sharing:-)
    X M

  11. On January 19, 2008 at 7:14pm, Tartelette said...

    Looks delicious…makes me want to add a few ice cubes and make me a “frapochocolatesilk”

  12. On January 19, 2008 at 11:43pm, StickyGooeyCreamyChewy said...

    Bellini Valli- Fresh berries would be great. That’s why I like this one. You can add just about anything to it.

    Toothfairyrecipes- Thanks! I hope your friends like it.

    Tartelette- Lol! You crack me up. :)

  13. On January 22, 2008 at 11:40am, Brilynn said...

    Infinitely variable indeed! And those cups are adorable!

  14. On January 22, 2008 at 10:29pm, StickyGooeyCreamyChewy said...

    Brilynn- Thank you! I love the cups too. They remind me of talking heads!

  15. On January 26, 2008 at 3:46am, Cakelaw said...

    Yum – any dish with “chocolate” and “silk” in the title wins my heart any day!

  16. On January 31, 2008 at 4:01pm, Mrs. W said...

    I made some of this (made it sugar free and added a little cream cheese)… yabba dabba doo, it’s awesome!

    So delish in fact that I did a post about it here, giving you full credit, of course.

  17. On August 02, 2010 at 8:33pm, magali said...

    I love your recipes, they´re all my style, I have like 80 posts in group recipes as I had a bakery I love not only to bake or create but to post and share, my blog is a little new, have not posted lots of my recipes, but well, I´m new in this.
    I want to congratulate you, I see in you the passion, and the talent, thanks for sharing all your secrets. Iadded you on facebook to I´m magali march.

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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