Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Stir syrup, cocoa, the water and extract in a small saucepan over medium heat; bring to the boil. Remove from heat; cool.
  • 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.
  • Process dates and milk until dates are finely chopped. Add ricotta; process until smooth. Add melted chocolate; process until well combined.
  • Spoon mousse into six ¾ cup (180ml) serving glasses. Serve topped with raspberries and extra dates; drizzled with cocoa syrup.