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.
Looking for more indulgent chocolate desserts?
Ingredients
Dark chocolate & ricotta mousse
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.
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.
Note
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