Chocolate Pistachio Semifreddo

Transfer the ricotta cheese, cream cheese, milk, almond extract, vanilla extract, honey, and salt to a blender or food processor and blend until silky and smooth. Transfer to a large bowl and stir in the pistachios.

Line 6 ramekins or small bowls with parchment paper or plastic wrap. Distribute the mixture evenly into the dishes. Place in the freezer for at least 2 hours. Alternatively, you could pour the mixture into a loaf pan and extend the freezing time by about 2 hours.

When ready to eat, take the dishes out of the freezer and let them sit for at least 20 minutes until they soften a bit. Alternatively, place them in the microwave for 10 seconds.

While the dessert is freezing, melt the chocolate and coconut oil together in the microwave or in over a double boiler. Drizzle an equal amount of chocolate over each semifreddo and sprinkle crushed pistachios over the top.