We had this on Valentines, in tea cups. It’s rich and velvety.
The pinch of salt really brought out the bitterness of the chocolate. Jane and I aren’t really into very sweet desserts, so this was near perfection. It’s not a choc pud for those with a super sweet tooth. Try something new!
With few ingredients, you can’t skimp on quality here. Use good chocolate and a nice ricotta.
I used ‘Halen Mon’ salt (http://www.halenmon.com/) with Taitian Vanilla. They are a local salt company, based on Anglesey, who produce some stunning salts. We don’t use much, so the little we use is important.
As usual with the B.H.K is easy to get together, with very little washing up!
Use 1/2 tub of ricotta and 2/3 bar of chocolate for two people.
1 bar of quality dark chocolate (at least 70% cocoa), 1 tub of ricotta cheese or vegan cream cheese, 2 pinches of Halen Mon Vanilla Salt (or good sea salt), dried fruits
Melt the chocolate in a bowl over a saucepan with boiled water. Stir. Scrap out into a bowl with ricotta cheese, add a couple of pinches of salt, fold in until blended. The chocolate should be enough to balance the flavour with sweetness, if you add too much salt add a little sugar or honey until its right.
We topped ours with some dried strawberries and Physalis (see GRAZE article), most dried fruits would be fine or some Amoretti biscuits would go nicely.
We Love It
A quick dessert, minimum fuss and maximum enjoyment! The Vanilla Salt is a real star here, it adds so much.
Chocolate is packed with flavonoids, helping our cells and good monounsaturated fats that can lower cholesterol (if you only eat a few chunks!)