Ingredients
Method
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.
Note
