Chocolate Mousse

From Dr. Fuhrman

Ingredients:

1 cup baked sweet potato, peeled

½ cup frozen cherries

½ cup frozen blueberries

½ cup natural cacao powder

6 regular dates or 3 Medjool dates

¾ cup chickpea liquid (liquid from a 15 oz can) 

¼ tsp cream of tartar

Chef Note: Aquafaba is the typically discarded cooking liquid found in cans or boxes of beans or the liquid left from cooking dry beans. The best bean liquid to use is from chickpeas you can also use white beans such as navy or cannellini beans. 

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Directions:

• In a food processor with “S” blade, blend sweet potato, frozen cherries, frozen blueberries, cacao
powder and dates until smooth and creamy. Place mixture into a large mixing bowl, set aside. 

• Make aquafaba by placing the chickpea liquid in a bowl of a stand mixer, or alternatively pour liquid
into a bowl and use a hand beater to whip. Once liquid begins to thicken, add cream of tartar. 

• Whip for 5 minutes or until mixture forms stiff peaks. Pull out 1 cup of whipped aquafaba and
fold gently into chocolate mixture. You will have leftover aquafaba which will keep overnight in the
refrigerator if you want to use it for another recipe. Often, I add an additional ½ cup of aquafaba to
make a lighter mousse. 

• Whip for 5 minutes or until mixture forms stiff peaks. (This will yield more than one cup.
Leftover whipped aquafaba will keep overnight in the refrigerator if you want to use it for another
recipe)