A quick, tasty and very rich dessert that also makes a fine tart filling.

4 ounces bittersweet chocolate, finely chopped

1 cup ricotta

1/4 cup sour cream (low-fat is fine)

1/4 cup chopped dried apricots

1/4 cup Seville orange marmalade with peel

1 tablespoon water

1/4 cup blanched almonds, toasted and chopped

Place chocolate in a small, heavy-bottomed pot over low heat, stirring occasionally until melted. Set aside.

Combine ricotta and sour cream in a medium bowl. Add melted chocolate and stir until mixture is uniform.

Place dried apricots, marmalade and water in a small pot over medium heat.

Bring just to a simmer, then turn heat to low and simmer gently for 5 minutes, stirring occasionally, or until apricots are very soft and liquid just glazes fruit.

To serve: place a spoonful of chocolate ricotta mixture into each of 4 small glasses, sprinkle with glazed apricots and almonds, top with another spoonful of ricotta and finish with remaining apricots and almonds. Serves 4.