Chocolate Ricotta Cream
Chocolate ricotta cream - Sweet, fresh and fruity: the perfect dessert combination!
Healthy, because
Even smarter
Nutritional values
The anti-aging miracle dark chocolate provides large amounts of phytochemicals that protect our body cells from the harmful effects of free radicals. Dates are suitable as an alternative sweetener due to the natural fruit sweetness and provide potassium for a balanced blood pressure.
You can let your imagination run wild when choosing the topping: Feel free to try other nuts or seeds, for example, chopped almonds, walnuts or hazelnuts. Instead of pomegranate seeds, fresh berries such as raspberries, blueberries or blackberries are also suitable.
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 3 ½ ozs Dark chocolate (min. 70% cocoa content)
- 6 ozs Dried dates (without pits)
- 5 ozs milk (whole)
- 25 ozs Whipped cream
- 14 ozs Ricotta cheese
- ½ Vanilla bean
- 2 Tbsps honey
- 1 Tbsp Highly deoiled cocoa powder
- 1 oz Shelled pistachio (2 TBSP.)
- 3 ½ ozs Pomegranate seed
Kitchen utensils
Preparation steps
Coarsely chop chocolate and melt over a hot water bath. At the same time, coarsely dice dates and finely puree with 3.5 ounces milk. Whip the cream until stiff. Stir the ricotta with the remaining milk until smooth.
First stir the date milk, then the still liquid chocolate into the ricotta milk and allow the mixture to cool for 5 minutes. Then carefully fold in cream, fill the cream into glasses and chill for at least 2 hours.
Meanwhile, cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Bring honey with 3-4 tbsp. water, cocoa powder and vanilla pulp to a boil over low heat. Then set aside and let cool for 10 minutes.
Coarsely chop the pistachios. Drizzle each cream with a little honey-cocoa syrup and sprinkle with pistachios and pomegranate seeds.
