For a simple ricotta chocolate mousse, place 2 cups of ricotta cheese in a food processor, and add 4 ounces of melted semisweet chocolate and 2 tablespoons of powdered sugar. Process until well blended, and spoon into individual serving bowls, garnishing the tops with shaved chocolate.
To make strawberry ricotta pinwheels, start with 1 sheet from a package of frozen puff pastry sheets. Unfold the pastry, and roll it into a 16- by 18-inch rectangle on a lightly floured surface. Cut the pastry into 4-inch squares, arranging them on a baking sheet lined with parchment paper. Brush the squares with an egg wash of 1 egg lightly beaten with 2 tablespoons of water. Sprinkle them with a mixture of 2 tablespoons of sugar and 1/2 teaspoon of ground cinnamon. On each square, make a diagonal cut from all four corners to within 1 inch of the center. Fold over every other point, overlapping the points in the center of each pinwheel, and pressing down to seal them. Apply a final egg wash to the pinwheels, and sprinkle the remaining sugar mixture over the top. Bake them for 18 minutes in a 375 degrees Fahrenheit oven, and cool on a wire rack.
Just prior to serving, mix together 1/2 cup of ricotta cheese, 1/2 ounce of shaved semisweet chocolate and 1 tablespoon of powdered sugar. Place 1 tablespoon of the ricotta mixture in the center of each pinwheel, pressing strawberry pieces into each ricotta center.
For an easy dessert, combine 3 tablespoons of honey, 2 teaspoons of lemon juice, 1 teaspoon of vanilla and 3 cups of hulled and quartered strawberries. In a separate bowl combine 2 cups of ricotta cheese with 2 tablespoons of lemon zest. Spoon it into individual dessert bowls, and top each with the strawberries.