1/2 cup sugar
1 vanilla bean
1 (15-ounce) container ricotta cheese
1/2 tablespoon instant espresso powder (I used 1 Tbsp for a stronger flavor)
1 (3-inch) biscotti, crushed (I didn’t do this)
Pinch ground cinnamon
Pinch cocoa powder (I added about 1 tsp cocoa powder to the mixture instead of sprinkling just on top)
Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar. Process very well to avoid grit. Place the ricotta, cocoa powder and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Don’t process too long or mixture will be runny. I haven’t tried it, but I bet you could almost do this step by hand. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day. To serve top with crushed biscotti, if desired. Sprinkle with cinnamon and cocoa powder.
