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
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.