Dark chocolate & ricotta mousse

The best thing about this chocolate mousse is that it can be served the minute it is made. If you do wish to make it a day ahead, refrigerate, covered, then bring to room temperature before serving. You could also top each serving with cherries.

  • 20 mins cooking
  • Serves 6
  • Print


Dark chocolate & ricotta mousse
  • 1/3 cup (110g) rice malt syrup
  • 1 tablespoon dutch-processed cocoa
  • 2 tablespoon water
  • 1/2 teaspoon vanilla extract
  • 200 gram dark chocolate (70% cocoa), chopped
  • 8 fresh dates, pitted
  • 1/2 cup (125ml) milk
  • 2 cup (480g) soft ricotta
  • 2 tablespoon pomegranate
  • 2 tablespoon chopped pistachios


Dark chocolate & ricotta mousse
  • 1
    Stir syrup, cocoa, the water and extract in a small saucepan over medium heat; bring to the boil. Remove from heat; cool.
  • 2
    Place chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch the base of the bowl); stir until melted and smooth.
  • 3
    Process dates and milk until dates are finely chopped. Add ricotta; process until smooth. Add melted chocolate; process until well combined.
  • 4
    Spoon mousse into six ¾ cup (180ml) serving glasses. Spoon cocoa syrup on mousse; top with pomegranate seeds and nuts.


Fresh pomegranate seeds can sometimes be found in the fridge section of supermarkets or good green grocers. If they're not available, cut a whole pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pomegranate seeds will keep in the fridge for up to a week.

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