Step 1

In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth.

Step 2

Transfer to a large bowl.

Step 3

Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.

Step 4

Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.

Step 5

Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).

Step 6

Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.

Step 7

Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.