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Sweet potato breakfast chocolate mousse

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Ok, We know that dessert for breakfast is a thing, but what how about a veggie packed one? Then you need to try this sweet potato breakfast chocolate mousse: it is packed with a bit of extra protein, vegan, easy to make, silky smooth and creamy AND you’d never guess there are potatoes inside!

Sweet potato breakfast chocolate mousse from the front. The chocolate mousse is inside a weck jar and is standing on pieces of a beige news paper on a marbled, white surface. The background is blurry, but you can see another glas of sweet potato chocolate mousse, a bottle filled with milk and a tiny jar filled with granola as well as a wooden spoon with some granola on it to its right. The mousses are topped with soy creamy yoghurt and chocolate shavings. There are tiny silver spoons inside mousse.

I have always loved sweet potato in smoothie bowls (for which I might share a recipe some other time) because of the creeeeeeeamy texture they create. However, recently I have been experimenting a bit with them in different ways and the result is this sweet potato breakfast chocolate mousse!

Now, before you skip this recipe thinking “No way I’m having this for breakfast, thank you” let me reassure you: this recipe does NOT taste like veggies. At all. In fact, you wouldn’t even guess that one of its main ingredients are good old taters!

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Ingredients for the sweet potato breakfast chocolate mousse

Here is everything you need:

close up shot from the front of the sweet potato breakfast chocolate mousse. The mousses are in weck jars and are topped with creamy yoghurt and dark chocolate shavings. the jar in the front is only slightly visible and blurry, but the jar in the back is completely in focus. There are tiny silver spoons inside the mousses. The jars are standing on pages of beige newspapers.
  • SWEET POTATOES: are the base for this recipe. They make a lovely creamy texture, add thickness and a touch of sweetness.
  • SILKEN TOFU: adds a good amount of protein and creates a super smooth texture.
  • DARK CHOCOLATE: to make the chocolate mousse taste richer. As the mousse cools in the fridge overnight, the chocolate will also assure that it will thicken up a bit more instead of maintaining pudding like consistency!
  • CACAO POWDER: to enhance the chocolate flavor. We will therefore need 100% cacao powder.
  • PLANT PROTEIN POWDER: makes the chocolate mousse extra thick and adds even more protein. However, I also have an option if you do not h
  • GROUND FLAXSEEDS: add more thickness too!

How to make the sweet potato breakfast chocolate mousse

The process of making this sweet potato breakfast chocolate mousse can be broken dow int simple steps:

  1. Cook the sweet potatoes.
  2. Blend it with the rest of the ingredients until smooth.
  3. Let it sit in the fridge overnight (or for at least 2h).
  4. Enjoy!
Close up front image of the chocolate mousse. the mousse is inside a weck jar topped with creamy yoghurt and dark chocolate shavings. There is a tiny silver spoon inside the jar. It is standing on a beige piece of newspaper on a white marbled surface.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.

  • DARK CHOCOLATE – instead of dark chocolate you could use any chocolate spread, as it will help the mousse thicken up once cooled too. You could also use your favorite nut butter, however the mousse might remain at a rather pudding like consistency- but of course, it will taste just as delicious!
  • PLANT PROTEIN POWDER – if you do not use the plant protein powder, you can swap it for a bit more cacao powder and any liquid sweetener of your choice!

If you like this breakfast idea, you might also like:

Variations

The chocolate mousse is delicious as it is. However I though I share how I love to serve it up and a few ideas for varying the flavor even more:

  • Enjoy it with some extra yoghurt, granola and fresh or frozen/stewed berries
  • Add it on top of a simple porridge (oats cooked in some plant milk)
  • Make a Neapolitan style smoothie bowl: Blend some fresh or frozen strawberries with yoghurt, add it alongside the chocolate mousse to a bowl and top it with granola
  • SPICY: add 1/4 Tsp of chili powder at the blending step
  • ORANGE-CHOCOLATE: add 1 Tsp fresh orange zest at the blending step
  • WARM: add 1-2 Tsp cinnamon or gingerbread spice at the blending step

How to store the sweet potato breakfast chocolate mousse

The sweet potato breakfast chocolate mousse needs to rest for in the fridge overnight or for at least 2 hours. From there on it will last up to 3 days in the fridge. I would not recommend to freeze it as this will alter the texture too much.

overhead shots of the two sweet potato breakfast chocolate mousses. The mousses are inside weck jars and topped with creamy yoghurt and dark chocolate shavings. The jars stand on pieces of beige newspaper on a white marbled surface. There are pieces of chocolate lying around the jars.

Let’s get started!

Are you ready for making your dessert-for-breakfast dreams come true? Then put everything aside, hurry to the next supermarket, get allll the ingredients and GET STARTED!

I am so excited for you to try this sweet potato breakfast chocolate mousse and I hope you’ll enjoy it as much as I do! Just one question before we kick this off: if you could do me a favor, then please leave a comment and rate this recipe! I am always happy to see others trying any of my creations, so tag me on instagram or send me a picture via direct messages as well 🙂

Print Pin

Sweet potato breakfast chocolate mousse

Course Breakfast, Dessert, Snack, sweets
Keyword breakfast, chocolate, dessert, gluten free, nut free, snack, sweets, tofu
Prep Time 5 minutes
Cook Time 10 minutes
Resting time (min.) 2 hours
Servings 2 people
Author Julia

Ingredients

  • 1 large (around 200g) sweet potato (or two smaller ones)
  • 200 g silken Tofu
  • 2 Tbsp raw cacao powder
  • 3-4 Tbsp plant protein powder **
  • 1 Tbsp ground flaxseeds
  • 2 heaping Tbsp dark chocolate chunks ***

Instructions

  • Cut the sweet potato into 1cm chunks. Add to a pot filled with water, bring to a boil and let cook for about 10 minutes on medium heat until soft. Check with the help of a fork if they are tender enough. Drain and set aside.
  • Meanwhile melt the dark chocolate or chocolate spread (waterbacth or microwave if you have one). Set aside.
  • Add the sweet potato and silken Tofu to a high powered blender and blend until completely smooth. Then add the chocolate alongside the rest of the ingredients and blend again until well combined and smooth.
  • Davide the mixture between two jars and lest sit in the fridge for at least 2 hours or overnight.
  • Enjoy! See "Variations" for ideas how to serve the chocolate mousse or simply enjoy on its own with some creamy yoghurt and extra chocolate shavings on top!

Notes

**If you do not use plant protein powder, you can substitute it for 1 Tbsp extra cacao powder and around 2 Tbsp liquid sweetener of choice.
***You can also use your favorite chocolate or chocolate-nut spread.

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