In a bowl, mix the ricotta with the mascarpone and the icing sugar.
Gently fold in the previously whipped cream in several additions, then add the dark chocolate chips.
Spread the ricotta cream on the crunchy base, level it and put it back in the fridge.
Prepare the ganache: pour the chocolate pieces into a large bowl, bring the cream to the boil and pour it over the chocolate, stirring well until the chocolate has melted.
Pour the chocolate ganache over the cream, spreading it evenly.
The chocolate and puffed rice cake can be stored in the refrigerator, covered with a sheet of cling film, for 2-3 days.
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