Ricotta & Chocolate Spread

By Poonam Shrivastava • March 13, 2011 • 0 Comments

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Author Notes: Easy to adapt for a crowd ! Also perfect for a romantic dinner.
Can be eaten with scones, or on bread for breakfast ! - Poonam Shrivastava

Serves 8

1 1/2 cup Fresh Ricotta
1/2 cup Dark Chocolate mini chunks
Zest of an Orange
1 tablespoon Finely chopped candied ginger
1 tablespoon Brown sugar
2 tablespoons Greek Honey
20 Mini Biscotti

Mix all the ingredients, except the Biscotti.
Spoon into a small serving dish, and refrigerate for an hour, to let the flavors blend.
Serve as a dip for the Biscotti.