Dark chocolate and ricotta mousse

Make yourself a luxurious dessert with this silky-smooth dark chocolate and ricotta mousse. Sweetened by Medjool dates and honey, with delightful crunches from pomegranate seeds and pistachios, this recipe is a delight!

  • 20 mins preparation plus cooling
  • Serves 6
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  • 1/4 cup honey
  • 1 tbsp Dutch cocoa
  • 1/2 tsp vanilla extract
  • 200 g dark chocolate (70% cocoa), coarsely chopped
  • 8 Medjool dates, pitted
  • 1/2 cup trim milk
  • 2 cups soft ricotta
  • 2 tbsp pomegranate seeds
  • 2 tbsp coarsely chopped pistachios


  • 1
    Stir honey, cocoa, 2 tablespoons of water and vanilla in a small saucepan over medium heat. Bring to the boil, then cool the syrup.
  • 2
    Place chocolate in a small, heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl), stirring until melted and smooth.
  • 3
    Process dates and milk until dates are finely chopped. Add ricotta, processing until smooth. Add melted chocolate and process until combined.
  • 4
    Spoon mousse into six ¾-cup serving glasses. Spoon cocoa syrup over mousse. Scatter with seeds and pistachios.


The most beneficial polyphenols are found in chocolate with a minimum 70% cocoa. However, you still need to watch your portion size. Fortunately, dark chocolate seems to satisfy with less.