Espresso-Ricotta Cream with Espresso Chocolate Sauce

Ricotta Cream:

1 1/2 tsp. unflavored gelatin
1 tbsp. cold water
1/4 cup very strong espresso
1/8 tsp. ground cinnamon
2 tsp. vanilla extract
1 lb. whole milk ricotta cheese
1/3 cup sugar
2 oz. bittersweet chocolate, chopped into 1/4 inch chunks
1/4 cup heavy whipping cream, whipped to soft peaks

Chocolate Sauce:

2 tsp. instant espresso powder
1/4 cup hot water
2 tbsp. unsweetened cocoa powder
1/2 oz. bittersweet chocolate
1/3 – 1/2 cup sugar
1/2 cup half-and-half
1 tsp. vanilla extract

1.  Line an 8 inch pie pan with plastic wrap.  Combine the gelatin and cold water in a small saucepan.  Let stand 5 min.  Add the espresso and cinnamon.  Stir over medium heat to dissolve gelatin.  Remove from heat and add the vanilla.
2.  Puree the ricotta in a food processor, or press through a fine sieve.  Turn into a medium bowl and stir in the espresso mixture, sugar, chocolate and cream.  Mix well.  Spread into pie pan, tapping to settle.  Cover and chill 8-24 hours.
3.  To make the sauce, combine the espresso powder with the hot water in a small saucepan.  Stir to dissolve.  Blend in the cocoa, chocolate and 1/3 cup sugar.  Stir over low heat until an instant read thermometer reads 100 degrees F.  The sauce should be the consistency of think cream.  Remove from heat and add the vanilla.  Taste for sweetness, adding more sugar to taste if desired.  The sauce holds well, covered, for an hour or two.  Stir as you rewarm it over medium heat before serving.
4.  Serve the ricotta cream cool, not cold, sliced into wedges.  Drizzle each portion with 2 tbsp. of the warm sauce.

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