Sweet potato chocolate mousse

 

Continuing my quest for sweet treats made without any sugar, the next dessert I’m sharing is a recipe for chocolate mousse. This amazing mousse is sweetened only with sweet potato, and you won’t believe how smooth, rich and chocolatey it tastes!

Sweet potato (or kumara if you’re in NZ) is an obvious choice for a chocolate mousse as it has a lovely sweet, caramel flavour, and a soft pillowy texture when cooked. The challenge with this recipe was being able to add enough ingredients to the sweet potato to make it taste and feel like chocolate mousse, without diffusing the sweetness too much making it taste bitter.

I cooked the sweet potato in the oven as this method creates the least amount of water which has an undesirable effect on the texture. I then added raw cacao powder to create a rich chocolate flavour, and a little cacao butter to enhance and provide setting quality. I chose coconut milk to adjust the consistency because it has a mildly sweet flavour itself, and lastly a little vanilla powder and Himalayan pink salt to balance the flavour.

After a little trial and error with quantities, and a LOT of chocolate mousse eating, I finally found the winning combination for this sugar free, sweet potato chocolate mousse. It’s a rich, dense type of chocolate mousse, as opposed to light and airy. But it definitely won’t disappoint!

n fact it’s so good I would go as far to say it rivals my ever popular raw chocolate avocado mousse. I know I said that was the perfect guilt-free dessert, but I think this sweet potato mousse recipe might even top that, especially if you’re after a dessert that’s low in natural sugars.

Even though this mousse isn’t entirely raw, cooked sweet potatoes have many amazing nutritional qualities. They’re very high in vitamin A which is a powerful antioxidant linked to anti-ageing, maintaining eye sight and disease prevention, as well as vitamin C (another powerful antioxidant), manganese, potassium and B vitamins. Sweet potatoes rate low on the glycemic scale (even though they taste sweet!) due to their high fibre content which makes them a great choice for anyone watching their sugar intake.

I’ve also included a recipe for a slightly sweetened version of this sweet potato mousse as while the original unsweetened version is amazing, I realise not everyone needs or wants to avoid all forms of sugar and therefore their tastebuds may be craving something a little sweeter.

So I hope you enjoy these crafty little mousse recipes and I’d love to hear your feedback!

Please share any questions or comments in the section below. Enjoy!

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Sweet potato chocolate mousse

 

Sweet Potato Chocolate Mousse

Servings: 6-8
Prep time: 20 minutes Cook time: 45minutes

Approximately 2 large (500g) cooked orange sweet potato
3/4 cup (70g) raw cacao powder
3/4 cup (190g) coconut milk
1/2 tsp vanilla powder
1/4 tsp pink Himalayan salt
4 Tbsp (65g) raw cacao butter, gently melted

Preheat the oven to 200ºC. Wash the sweet potato to remove any surface dirt, prick a few times with a fork and place on a lined oven tray in the centre of the oven. Roast for approximately 30-45 minutes (depending on size) and when you can easily slide a knife into the centre they’re done. Remove from oven and allow to cool. The skins will literally steam themselves off and when cool enough to handle you should be able to easily peel the skins off with your hands.

While the sweet potato are cooling, melt the cacao butter by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off. This ensures the cacao butter temperature doesn’t go above 46ºC and it retains all it’s raw anti-oxidant properties.

Measure out 500g of sweet potato and place into a food processor or high speed blender (note: a blender works best as it gives you the smoothest texture). Add the cacao powder, coconut milk, vanilla powder and salt and blend until smooth. If using a high speed blender you’ll need to use your blender stick to get keep things moving as it’s quite thick at this stage.

Pour in the melted cacao butter with the motor running and blend for about 30 seconds until you have a smooth chocolate mousse. When using a high speed blender keep using your stick to keep things moving until it goes completely smooth.

Scoop the chocolate mousse into serving dishes and either serve immediately or place in the fridge to chill until required. This mousse will keep in a sealed container for up to 5 days in the fridge.

 

Sweet Potato Chocolate Mousse Recipe Two (Sweetened)

Servings: 6-8
Prep time: 20 minutes Cook time: 45minutes

Approximately 2 large (500g) cooked orange sweet potato
1 1/2 cups (140g) raw cacao powder
2 Tbsp (40g) pure maple or rice syrup
1 cup (250g) coconut milk
1/2 tsp vanilla powder
1/4 tsp pink Himalayan salt
6 Tbsp (95g) raw cacao butter, gently melted

Same method as above, simply add the pure maple syrup to the blender with the sweet potato and raw cacao etc.

 

 

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