The combination of red dates and chocolate is simply amazing! This mousse tastes and textures as much as the traditional recipes of the complex steps, is a mature chocolate taste. Everyone who finished eating was shocked, so rich! After chilling, paired with fresh berries and green pistachios, topped with secret cocoa syrup, each mouth is happy to burst, and the looming red jujube texture adds surprises~~! ! This kind of taste really tried to know that the love for ricotta is a little more!
Make cocoa syrup. Pour honey, cocoa powder, and water in the pan.
In the middle of the fire, stir the syrup until the texture is even. After boiling, the fire can be turned off. Naturally cooled for use.
Dark chocolate is melted in water.
The color of chocolate is superb
Jujube is enucleated, mixed with milk, placed in a broken machine and beaten. Add ricotta and continue to stir well.
Take the vanilla seeds and add the ricotta mixture.
The mixture was mixed with dark chocolate and stirred with egg.
The texture is gradually thicker and the color is very attractive.
Use a small spoon to load a beautiful container and refrigerate for about 20 minutes.
Drop the black jewel-like cocoa syrup and add the blackberry and pistachio.
Close your eyes and let the black and richness melt in the mouth, and enjoy the silky moment.
The honey in the syrup can be replaced by a syrup such as maltose syrup or corn syrup. The final texture of the syrup is similar to maltose syrup. Vanilla pods can be replaced with natural vanilla extract. Please use high quality black, we use Favna's Guina, which is directly related to the taste of mousse. The original side is ready to eat directly, but we recommend to eat it after refrigerating. The texture is richer and can be matched with the favorite fruit. The original side uses blood red pomegranate seeds. We used the Yangmei stains made a few days ago to be very good!