Chocolate cream with ricotta

Mix the egg yolks (4 pcs), erythritol (50 g), vanillin (1.5 g), and milk (120 g) in a saucepan.

Heat over medium heat and cook, stirring, until thickened.

Add unsweetened dark chocolate or 90% chocolate (100 g) and stir until completely dissolved. Remove from heat.

Cover the cream with plastic wrap in contact and cool. You can put it in the refrigerator.

Add ricotta (200 g) and mix until smooth.

Soak gelatin 220 bloom (5 g) in water (20 g) for 15 minutes, dissolve in the microwave, and incorporate into the cream, mixing well (or whipping with a mixer/blender).