
Sweet Potato Chocolate Mousse
SERVES
2PREP TIME
00 minCOOK TIME
1h 00 minIngredients
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)
Directions
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Preheat the oven to 200°C (400°F) Gas 6.
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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.
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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).
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Put the sweet potato flesh into a medium-sized bowl and mash roughly with a fork to break it up.
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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.
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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.
