This Sweet Potato Chocolate Mousse is healthy, creamy and absolutely irresistible. It’s vegan, gluten-free and sugar-free. A low fat chocolate dessert that’s perfect for a healthy, yet delicious treat!
Can you believe we’re halfway through September? Summer has literally flown for me this year, it has been a really good one. Lots of hiking, swimming and sunbathing. And some work too, but I don’t complain, working on my blog is one of my favorite things.
It’s a bit cooler here, although still too hot for my taste, anyway I was really looking forward to start making fall recipes. I have a few to try and share here once I’m happy with them. Fall is a magical season, don’t you think so?
What Is Vegan Chocolate Mousse
Chocolate mousse is a light and airy dessert made basically with white eggs, chocolate and sugar. As for the VEGAN chocolate mousse, the eggs get replaced with one of the several existing options, depending on your taste. Egg whites can be substituted for aquafaba, sweet potato, avocado, coconut cream or tofu.
If you’re looking to exactly mimic the fluffy texture of the traditional chocolate mousse, going for aquafaba (chick pea water) is better. However, if you’re anything like me, you’ll probably find the process of making chocolate mousse with aquafaba a bit laborious.
So far, I’ve made vegan tofu chocolate mousse, you can find the recipe here, and vegan sweet potato chocolate mousse, the one I’m sharing with you in that post. Both are super easy and made in no time.
How To Make Sweet Potato Chocolate Mousse
Just a few simple ingredients are needed to make this smooth and delicious sweet potato chocolate mousse. Sweet potatoes, coconut milk, cocoa powder, maple syrup, vanilla extract and brandy. Yes, brandy, trust me on this one. Optional, without a doubt, but I recommend you give it a try.
As with most of my recipes, this is designed to be simple and easy to make. This dessert comes together in 5 minutes once the sweet potatoes are baked. I normally cook them in advance so that they have plenty of time to cool down.
Once the sweet potatoes are ready, place them in a food processor with the rest of the ingredients, and process until smooth. Scrape down the sides with a spatula when needed.
Let the chocolate mousse chill for an hour in the fridge and then serve topped with vegan whipped heavy cream or coconut cream.
Can I Freeze Sweet Potato Chocolate Mousse
Yes, you can. In fact, I sometimes make a double batch and freeze it in small individual containers. Then it’s just a matter of allowing it to thaw for a while and voilà, you have a delicious and healthy chocolate mousse in no time and with no effort. Because we all get hit by crazy cravings from time to time 😉
To freeze the chocolate mousse, spoon it out into an airtight container, leaving some room for expansion as the mousse freezes and seal the container.
I don’t always label them since mine are normally gone in few weeks although I admit that it’s a good practice. It easily helps you know the content and the freezing date, so feel free to label them if you want. Once the containers are ready, freeze the chocolate mousse for up to two months.
Ideally, you should thaw the mousse in the refrigerator but since we cannot always preview everything, leaving it unfreeze on the kitchen counter works perfectly for me.
For the Chocolate Mousse:
- 2 cups sweet potato purée (fresh or canned) or 5 fresh medium sweet potatoes
- 1 cup coconut milk full fat
- 6 tablespoons unsweetened cocoa powder
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1-2 tablespoons brandy
For the toppings:
- 1/2 cup coconut whipped cream (or another plant based cream of your choice)
- 2 tablespoons shredded chocolate
- To cook the sweet potatoes, you can either microwave, bake or steam them. I prefer to bake them. To bake the sweet potatoes, start by heating the oven to 200ºC/400ºF. Wash the sweet potatoes and pierce them all around with a fork or skewer. This helps speed up the process a bit.
- Then, put them on a baking tray and bake for 40-60 minutes or until tender. Leave them cool. Once at room temperature, peel them.
- Place the baked sweet potato, coconut milk, cocoa powder, maple syrup, vanilla extract and brandy into your food processor or blender. Process until well incorporated and smooth, scraping sides at least twice. Spoon the mousse into glasses and refrigerate until chilled. It will thicken a bit as it cools.
- While the mousse is chilling make the coconut whipped cream. Chill your coconut milk in the refrigerator overnight. The next day, chill a medium mixing bowl 10 minutes before making the whipped cream. Open the can of coconut milk and scoop the thickened cream into the refrigerated bowl. Beat on medium speed for 5-8 minutes. Taste and add sugar if you prefer it sweeter.
- Finely, shred the chocolate.
- To serve the mousse, top it with a dollop of coconut whipped cream and sprinkle some shredded chocolate on top. Enjoy!
If you like this Sweet Potato Chocolate Mousse, you may also like:
More dessert ideas from favorite blogs:
Vegan Sweet Potato Pie Bars from Vegan Richa