Recipe

Dark chocolate & ricotta mousse

This decadent chocolate mousse is easy to make and unlike some mousse recipes, it can be served immediately so there's no waiting and salivating!

  • 20 mins cooking
  • Serves 6
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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 or pomegranate seeds or any berries you prefer.

Ingredients

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
  • 150 grams fresh raspberries or pitted fresh cherries
  • 12 fresh dates (240g), extra, halved, seeds removed

Method

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. Serve topped with raspberries and extra dates; drizzled with cocoa syrup.

Notes

Unlike most mousse recipes this can be served immediately. If you wish to make it a day ahead, refrigerate, covered, then bring to room temperature before serving.

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