Cinnamon chocolate mousse

This is a simplified version of a recipe from one of the South Beach cookbooks. YUM.

1/2 cup toasted almonds
4 cups part-skim ricotta cheese
3 tbsp unsweetened cocoa powder
2 tbsp granular sugar substitute
2 tsp cinnamon (I like a lot; use less if you prefer)

Whip ricotta in a blender until fluffy, about 2-3 minutes. Add other ingredients and pulse briefly to mix. Spoon into small bowls and chill at least 2 hours or overnight.