Ricotta Chocolate Mousse with Strawberry and Mint Salad
Photography by Kelly Gibney.
Ricotta adds a weight and depth of flavour to this mousse that I really love. Using a good-quality ricotta will give you a lovely, smooth texture. The strawberry and mint salad adds a brightness that pairs beautifully with the rich mousse.
Serves: 6
INGREDIENTS
150 grams dark chocolate
1 cup fresh cream
500 grams ricotta (I used Over The Moon)
1 teaspoon vanilla extract
250-gram punnet strawberries
1 teaspoon coconut sugar
juice ½ lemon
handful fresh mint leaves, cut into very fine ribbons
METHOD
Gently melt the chocolate in a double boiler. At the same time, heat the cream until just simmering. Add the cream to the melted chocolate and whisk until silky smooth.
Add to a blender or food processor, along with the ricotta and vanilla essence. Process until smooth. Place in the fridge to chill for at least 1½ hours.
Hull the strawberries and cut into small pieces. Sprinkle with the sugar and lemon juice. Stir well. Toss through the mint leaves.
Spoon the chocolate mousse into individual glasses. Top with the strawberry salad just before serving.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.