How to Make a Stunning Chocolate Mousse Cake

I Made Julia Child's Chocolate Mousse Recipe and It Was Mind-Blowing

18 Indulgent and Irresistible Mousse Desserts

15 Sweet Potato Desserts to Enjoy This Fall

Watch Us Make: Pineapple Sweet Potato Casserole with Marshmallows

45 Sweet Potato Recipes to Make All Year Long

35 Recipes for Sweet Potato Side Dishes

5 Tips for Cooking Sweet Potatoes

46 Savory Ways to Love Sweet Potatoes

We Made Patti LaBelle's Sweet Potato Pie and It Knocked Our Socks Off

17 Sweet Potato Recipes for Your Slow Cooker

People Are Using This Secret Ingredient for Sweet Potato Pie

We Made the Pioneer Woman Sweet Potato Casserole, and It's the Perfect Holiday Side

How to Make Chocolate Pudding Pie

Can You Eat Sweet Potato Skin?

What Is Mousse?

This Is How to Make Southern Chocolate Gravy

This 2-Ingredient Chocolate "Ice Cream" Is SO Good

How to Make Copycat Olive Garden Black Tie Mousse Cake

TEST KITCHEN APPROVED

Sweet Potato Chocolate Mousse

Name: Sweet Potato Chocolate Mousse
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1-1/2 cups raw cashews; 1 can (13.66 ounces) unsweetened coconut cream; 1 cup sweet potato puree or canned pumpkin; 1/3 cup baking cocoa; 1/4 cup maple syrup; 1/2 teaspoon salt; Optional: Cashews, chocolate shavings and flake sea salt

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Andy Huffman, Reno, Nevada

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Aug. 02, 2024

I love that this chocolate squash mousse is rich and decadent yet is made with simple, plant-based ingredients! Even though this fluffy treat is very quick to whip up, it's something you'll want to savor slowly. —Andy Huffman, Reno, Nevada

TEST KITCHEN APPROVED

Sweet Potato Chocolate Mousse

Contest Winner

Add your review

Yield:8 servings

Prep:15 min

Save Saved Saving email print

Ingredients

1-1/2 cups raw cashews
1 can (13.66 ounces) unsweetened coconut cream
1 cup sweet potato puree or canned pumpkin
1/3 cup baking cocoa
1/4 cup maple syrup
1/2 teaspoon salt
Optional: Cashews, chocolate shavings and flake sea salt

Text Ingredients

Shop Recipe

Directions

1
Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight.

2
Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down side as needed. Transfer to 8 dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.