1.Place nuts on a cookie sheet and bake at 350 degrees for 12-15 minutes. Take out and let cool down. With clean hands, roll a few nuts at a time and loosen the skins. If they all don’t come off, this is not a big deal. It will be fine.

2.Place the nuts in a food possessor along with the salt until mixture is coarse.

3.Now add the sugar, ricotta cheese, vanilla extract and 3 1/2 Tbsp cocoa powder. Pulse until completely combined.

4.In the meantime, melt the chocolate in the microwave at 20 second intervals. Stir between each time in the microwave. When chocolate is smooth, let cool for a few minutes and then add to the mixture. Pulse again until combined and mixture is smooth but still will have some texture.

5.Place plastic wrap over a medium bowl, I used a soup bowl. Have extra hanging over the edges.This makes for easy removal. Place the mixture into the bowl and cover with the extra wrap or use another piece to cover the bowl.

6.Put in the fridge for 2 hours or more. When you take the mold out, have your serving plate ready to invert on to it. Add fruit, crackers and garnish as you choose.