1/4 cup Semisweet Chocolate Chips
3/4 cup Lowfat Ricotta Cheese
1 tablespoon Sugar
1/2 cup Espresso, or brewed strong black coffee, at room temperature
Place the chocolate chips in an electric spice grinder or blender and grind them into a coarse meal. OR, you can just chop them by hand, which is what I did. Place the ricotta in a medium sized bowl. Add the sugar and mix it in with a fork or small whisk. Spoon about 2 tablespoons of the sweetened ricotta into each of two 6-ounce ramekins. Sprinkle about 1 tablespoon of the ground chocolate over the ricotta. Lay 3 ladyfingers on top of the chocolate, overlapping them if necessary. Sprinkle the ladyfingers with 1-2 tablespoons of the espresso. Repeat the layers: cheese, chocolate, ladyfingers, espresso. Addle a final dab of cheese, and sprinkle the top with a little more chocolate for a finished look. Wrap each ramekin tightly with plastic wrap, and refrigerate for a minimum for 4 hours, preferably overnight, to let the layers meld. Serve cold.
*I put my ladyfingers in a baking dish and poured the coffee over the top of them all instead of just sprinkling the coffee over the top of the layers. This way, each of the ladyfingers absorbed the coffee and they also became more pliable for me to fit them in my ramekins.