Sweet Potato Chocolate Mousse




00 min


1h 00 min


1 large sweet potato, scrubbed clean

5 tablespoons good-quality cocoa powder

60 ml/¼ cup maple syrup

3 tablespoons coconut cream

1 tablespoon coconut oil

1 tablespoon ground chia seeds

Sprinkle of flaky sea salt, to serve

2 small sterilized jars or glasses (optional)


  1. Preheat the oven to 200°C (400°F) Gas 6.

  2. Poke the sweet potato with a fork a few times, place on the oven rack, and bake in the preheated oven for 45-60 minutes, or until it's soft when you squeeze it.

  3. Remove from the oven and allow the sweet potato to cool in the foil. Once cool, peel the skin off (it should come off easily now).

  4. Put the sweet potato flesh into a medium-sized bowl and mash roughly with a fork to break it up.

  5. Mix in the remaining ingredients (apart from the sea salt to serve) using a wooden spoon or a hand-held electric whisk, until smooth. For the fluffiest, best results, use a hand-held electric whisk.

  6. Portion into small jars or glasses and place in the fridge for at least an hour overnight. Sprinkle the mousses with flaky sea salt when you are ready to serve.

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