Chocolate Ricotta Cream

Ingredients

• 100 g dark chocolate (min. 70% cocoa content)
• 80 g dried dates (pitted)
• 150 ml Milk (3.5% fat)
• 100 g whipping cream
• 400 g ricotta
• 0.5 Vanilla bean
• 2 tbsp honey
• 1 tbsp strong degreased cocoa powder (7 g)
• 30 g pistachio nuts (2 tbsp)
• 100 g pomegranate seeds

Instructions

1. 1.

   Coarsely chop the chocolate and melt it over a double boiler. While that steams, coarsely chop the dates and puree them with 100 ml milk. Whip the cream to stiff peaks. Stir the ricotta into the remaining milk until smooth.

2. 2.

   First fold the date‑milk into the ricotta mixture, then add the still liquid chocolate; let the mixture cool for 5 minutes. Gently fold in the whipped cream, fill glasses, and chill for at least 2 hours.

3. 3.

   Meanwhile split the vanilla bean lengthwise and scrape out the seeds with a knife. Combine honey with 3–4 tbsp water, cocoa powder, and vanilla seeds over low heat until it boils; set aside and cool for 10 minutes.

4. 4.

   Finely chop the pistachios. Drizzle each glass with some honey‑cocoa syrup and sprinkle with pistachio pieces and pomegranate seeds.