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