It’s wonderful how sometimes experiments turn out to be amazingly great. Exactly like this time: I was shopping in the supermarket, thinking of what I could use for making some kind of an ice cream when I stumbled upon the sweet potatoes. Great idea, I thought and bought one. I cooked it, mixed it together with coats, cacao and vanilla and started freezing it with a raspberry layer on top.
As I couldn’t wait and had to try the experiment immediately, I couldn’t leave the mixture in the freezer until it was fully frozen but removed it after a shorter period of time. And when I tried it, I was totally thrilled! The outcome tasted like chocolate mousse with raspberry sauce, I mean, like the „real“ chocolate mousse which everybody loves. Hence, even my little sister was totally amazed and surprised by the utterly non-sweet-potato-ly taste. And if she likes it, I bet you like it, too!
Raspberry chocolate mousse parfait | vegan, opt. gluten-free
What you need:
For the chocolate mousse:
1 big sweet potato
1 cup oats (optional gluten free)
1-2 tbsp cacao, unsweetened (depending on how sweet you like it)
maple syrup to taste (or any other liquid sweetener)
1 pinch of genuine vanilla
for nut lovers: 1 cup cashews (it’s also delicious without them!)
For the raspberry layer:
300 g (frozen) raspberries
juice of one small orange
1-2 tbsp maple syrup (or any other liquid sweetener)
How to make it:
1. Cook the sweet potato until it is super-soft, then peel it and mash it very well.
2. Mix the oats (and the cashews if you want them) until they are quite small (but not a flour). Add sweet potato mash, vanilla and cacao and mix again.
3. Now pour maple syrup in the mixture, stir one more time and if it’s sweet enough put the mousse in a baking pan or casserole. If you want it sweeter, simply add more sweetener. Freeze for about one hour.
4. Now cook the raspberries and the orange juice in a pan and mash them until you have a more or less homogeneous mixture. Let it cool a bit, pour it over the chocolate mousse and finally freeze again for some time. Tastes amazing when just half-frozen but also delicious if you leave it over night!
Idea, Words, Photography: Diana Ranegger