Quick Mini Chocolate Cheesecakes
Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.Advertisement
Make Ahead Tip: Store airtight in the refrigerator for up to 2 days.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
1/2 other carbohydrate, 1/2 fat