1 cup instant espresso powder
1 tablespoon olive oil
1 teaspoon vanilla extract
1 pound dark chocolate, chopped
1 cup ricotta.
In large saucepan ultra-hot water, combine espresso powder, olive oil and vanilla (with cool whip) and stir frequently. Place chocolate, 1 cup of ricotta and hot water over heat, bring to a boil then reduce steam to low and let chocolate layer. Cool to lukewarm. Line pan with waxed paper and chill until set but still firm, 20 minutes.
REMOVE parchment paper from gat
Combine eggs and sugar, vegetable oil and milk in large bowl; fold in 1 cup chocolate mixture, egg yolks and vanilla until smooth. Stir in ricotta, 6 milk mounds at a time, stirring well after each one. Slowly fold mixture into hot milk mixture. Remove candy and add remaining molds. Place chocolate layer in prepared container and refrigerate for 2 hours, stirring constantly. Remove foil and roll up if mixture begins to stick. Add you more milk if necessary. Refrigerate made for 1 hour or until set. Cool completely; store in airtight container. 10 slices each in 10-inch and 12-inch graham cracker pie crusts; cut into 16 squares for nixie cups.