- 1 cup mashed sweet potato (approx. 225 g / 0.5 lb sweet potato)
- 120 ml / ½ cup smooth 100% natural hazelnut butter*
- 50 g / ½ cup cacao powder
- 6 tbsp maple syrup**, more to taste
- 120 ml / ½ cup aquafaba / chickpea brine
- ½ tsp apple cider vinegar (or lemon juice)
To cook your sweet potato, set up a bamboo steamer over a pot of gently simmering water. Slice your potato into 1.5 cm / 0.5 ” slices and steam for about 20 minutes (until very tender). Cool before proceeding.
Place cooked (peeled) sweet potato and hazelnut butter in a food processor. Process until very smooth and well combined, then add cacao powder and process until smooth. If you want to sweeten the mousse with dates, process the dates and sweet potato first, then add hazelnut butter and cacao. Please be aware that dates won’t produce an end result quite as smooth as with maple syrup.
If using maple syrup, add maple syrup to the sweet potato, cacao and nut butter mixture. Process until smooth.
Place aquafaba in a clean (that’s very important as any grease residue will prevent aquafaba from foaming) glass or metal bowl. Add vinegar (or lemon juice). Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch, if it does it means that it hasn’t been whipped enough.
Fold whipped aquafaba into the chocolate mixture until the two are well incorporated. The mixture will deflate a fair bit, don’t worry, that’s normal. Spoon the mixture between 4 small glasses (my ramekins hold 180 ml / ¾ cup each) and place in the fridge for 8 hours (or overnight) for the mousse to set.