Whip the cream until soft peaks form. Fold in the ricotta cheese and half the of sugar.
Put the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until melted. Remove from the heat and leave to cool, stirring occasionally. Stir into the cheese mixture until well blended.
Spoon the mixture into six individual pudding moulds, and level the surface of each pudding with the back of a spoon. Put in the freezer and freeze for 8 hours or overnight.
Put the fruits and the remaining sugar in a pan, and heat gently, stirring occasionally, until the sugar has dissolved. Stir in the Cointreau.
Dip the pudding moulds in hot water for 30 seconds, and invert onto serving plates. Spoon the hot fruit compote over the puddings, and serve immediately.