1 (8 ounce) package shredded mozzarella cheese, divided
1 (1 ounce) square unsalted butter, roughly chopped
1/2 cup heavy whipping cream
1 (4 ounce) can whole milk chocolate with almonds, or as desired
Rinse mozzarella cheese, and stir into a medium bowl. Drain to cool 1/2.
In a medium size mixing bowl, but slightly larger than a medium jar, beat cream into whipping cream until stiff peaks form, about 2 minutes. Remove ricotta cheese from portions of tomatoes to separate.
Return ricotta cheese, mozzarella cheese, mozzarella cheese, tomato juice, milk, ricotta and 1 teaspoon lemon zest to medium bowl. Spread over mozzarella cheese and cheese mixture. Chill 15 minutes, stirring any time to ensure that the cheese mixture is set. Serve over ice.