Ricotta with Chocolate and Nuts (Italian)

Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favourite biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such as grapes and peaches, adds a light element to the meal.

2 lb ricotta cheese
¼ cup sugar
½ cup semisweet chocolate, coarsely chopped (about 2½ oz)
¼ cup nuts or raisins, chopped (optional)
1 biscotti, for serving
fresh seasonal fruit, such as grapes and peaches, for serving

Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes. Discard liquid. Transfer ricotta to a serving bowl. Stir in sugar until smooth. Fold in chocolate. Ricotta
mixture can be refrigerated, covered, up to 8 hours. Stir in nuts or raisins, if desired, before serving. Serve with biscotti and fruit.

Makes 6-8 servings.