Hot Cocoa Mousse Cups

Recipe by: Natalie Shively | @feastingonfruit

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Ingredients

Mousse:

• 2 Bako Sweet Potatoes

• 1/4 cup (80g) maple syrup

• 1/2 cup (50g) cocoa powder

• 3/4 cup (135g) semi-sweet chocolate chips

• 1 cup (225g) Greek yogurt

• 2 tsp vanilla extract

• Pinch of salt

• Pinch of cinnamon (optional)

Whipped Cream:

• 1 cup heavy whipping cream, cold

• 2 Tbsp powdered sugar

• 1/2 tsp vanilla extract

• Shaved chocolate, for topping

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Directions

1. Preheat the oven to 425°F. Line a baking pan with aluminum foil.

2. Use a fork to prick holes in the sweet potatoes. Place on the lined pan, and bake for 45-55 minutes until soft and fork-tender.

3. Cut the potatoes open and allow to cool for 30 minutes.

4. Scoop out the sweet potato flesh, and blend with the maple syrup until mostly smooth.

5. Melt the chocolate chips.

6. Add the cocoa powder, Greek yogurt, vanilla, salt, cinnamon, and melted chocolate to the blender.

7. Blend on high speed until very smooth and creamy.

8. Transfer directly into serving jars, or transfer to a bowl if you plan to pipe it.

9. Refrigerate at least 8 hours.

10. Pipe into serving jars using a star tip. Place in the refrigerator while you prepare the whipped cream.

11. Whip the heavy cream, powdered sugar, and vanilla on high speed for 1-2 minutes until stiff peaks form.

12. Dollop on top of the mousse, sprinkle with shaved chocolate, and serve.

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• Health Benefits

  Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.

• What's the difference between a sweet potato and a yam?

  Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.