<http://schema.org/recipeInstructions>
" Place the ricotta in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until no longer cold, about 1 minute. Transfer to a food processor and pur\u00E9e until smooth. Place the chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute. Add the warm chocolate to the food processor and pur\u00E9e until fully incorporated and very smooth. Spread the mixture into the crust and refrigerate until firm, at least 3 hours and up to 3 days. When ready to serve, using an electric mixer, beat the cream in a medium bowl until stiff peaks form. Spread the whipped cream over the pie and top with shaved chocolate, if desired. You can also forgo the crust and spoon the chocolate ricotta mousse into glasses. Chill if desired, then top with the whipped cream and chocolate shavings before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11986/chocolate-cream-pie-recipe-123009/?src=shelter_footer>