Shelly's Chocolate Kahlua Ricotta Custard

By LadyJ1114

Ingredients

• Topping (optional):
• 6 ounces Cream Cheese, softened
• 1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
• 1 large Egg, plus 1 large Egg White
• 1 Tablespoon SF Torani Syrup (I used SF Caramel)
• 1/8 cup Vanilla Soy Milk
• 1/2 Teaspoon Vanilla Extract
• 1 Tablespoon Dutch Processed Cocoa (I used Droste brand)
• 2 Tablespoons Kahlua liqueur
• 10 Sugar Free Caramels
• 1 T of Vanilla Soy Milk
• 15 whole toasted Pecans, chopped
• 10 Sugar Free Chocolate baking discs (or wedges of a bar), melted

Preparation

Step 1

Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add Kahlua, cocoa, syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins.

Bake 55 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight. The custards rock just like this but of course I needed to make a topping