Put a cooking rack onto a tray and line the rack with paper towel. Place six heart-shaped cookie cutters (or moulds) onto the paper towel. Line each with 12cm square piece of muslin cloth (I used baking paper).

Beat the cream cheese, ricotta and icing sugar until smooth and creamy, then fold through the cream. Divide the cream mixture between the moulds. Smooth the top, cover with plastic wrap and refrigerate for 6 hours or overnight.

Whisk the brown sugar, cocoa and water in a small saucepan and bring to the boil. Reduce the heat and simmer for 1 minute or until the sauce has thickened slightly. Chill until ready to serve.

To serve, un-mould cream hearts and place on serving plates. Spoon over fresh passionfruit; drizzle with chocolate sauce