Chocolate No-Bake Sbriciolata

17/11/2023

The Chocolate No-Bake Sbriciolata is a delightful dessert that does not require baking, perfect for summer days or when you want to prepare something quick and impressive.

Ingredients

250 g of dry biscuits (like Digestive or similar)
150 g of melted butter
500 g of fresh ricotta
100 g of powdered sugar (or to taste)
200 g of dark chocolate
100 ml of fresh cream
1 teaspoon of vanilla extract (optional)
Cocoa powder for dusting

Preparation

Start by crushing the biscuits into small pieces or finely crumble them in a food processor. If you do not have a food processor, you can put the biscuits in a food-safe bag and crush them with a rolling pin.
Melt the butter and pour it over the crumbled biscuits, mixing well until you have a uniform mixture.
Line the bottom of a springform pan (preferably 22-24 cm in diameter) with parchment paper and distribute the biscuit mixture, pressing it down well with the back of a spoon to create a compact layer. Put the base in the fridge to firm up for about 30 minutes.
In the meantime, prepare the ricotta and chocolate filling: in a bowl, mix the ricotta with the powdered sugar and vanilla extract until you have a smooth and homogeneous mixture.
Melt the chocolate in a double boiler or in the microwave, being careful not to burn it. To melt it in a double boiler, place the chocolate in a heat-resistant bowl and set it over a pot with slightly simmering water, making sure that the bottom of the bowl does not touch the water.
Let the melted chocolate cool a bit and then fold it into the ricotta mixture, mixing well until it is all well combined.
In another bowl, whip the fresh cream until it is frothy and gently fold it into the ricotta and chocolate mixture, using a spatula and movements from the top down so as not to deflate the cream.
Pour the cream over the cooled biscuit base and level it with a spatula. Put the sbriciolata back in the refrigerator for at least 3-4 hours, even better if left overnight.
Before serving, dust with cocoa powder for an even more delicious effect.

Curiosity

The Sbriciolata takes its name from its characteristic crumbly topping, which in this version is integrated into the base to maintain the soft and creamy consistency of the filling. This is also a valid alternative to the more classic cheesecake and an excellent base for letting your creativity run wild in the kitchen, for instance by adding fresh fruit or chocolate chips.