If your ricotta looks wet, drain it well in a colander for at least 30 minutes. (See Notes for details.)

In a large bowl, whip the ricotta vigorously with the sugar and cocoa powder until smooth, uniform and fluffy.

Add the cognac and whip again to incorporate.

Taste and, if needed, adjust the mixture for taste, texture and color. (See Notes below for details.)

Serve in dessert glasses or bowls, topped if you like with a dusting of cocoa.