1 kg of sweet potato
1/2 cup of sugar (90 g)
3 cups of milk (600 ml)
1/2 cup of dark chocolate chips (45 g)
1 tablespoon of vanilla extract
1/2 cup of butter (100 g)
4 tablespoons of chocolate liqueur
30 champagne biscuits
150 g of dark chocolate, broken into pieces (for the topping)
1 kg of sweet potato
1/2 cup of sugar (90 g)
3 cups of milk (600 ml)
1/2 cup of dark chocolate chips (45 g)
1 tablespoon of vanilla extract
1/2 cup of butter (100 g)
4 tablespoons of chocolate liqueur
30 champagne biscuits
150 g of dark chocolate, broken into pieces (for the topping)
Place the sweet potato in a pressure cooker with 1 liter of water, cover and bring to a boil until tender (when it starts to clear)
Turn off the heat and let cook for about 15 minutes
Shut off, wait for the pressure cooker to stop, then remove the lid
If the sweet potato is still not tender, return the pressure cooker to the heat for a few more minutes
Grease an English muffin pan with butter and line it with buttered parchment paper
Drain the sweet potato, peel and place in a processor
Add sugar, 1 cup of milk, dark chocolate chips, vanilla extract, and butter, and process until smooth. Reserve
In a separate bowl, mix together the remaining milk and chocolate liqueur
Soak some biscuits in this mixture and line the bottom of the mold
Cover with a layer of sweet potato cream
Repeat the operation, ending with a biscuit
Refrigerate for about 6 hours until firm
