1 kg of sweet potatoes
10 tablespoons of unsweetened chocolate
4 tablespoons of heavy cream
3 tablespoons of rum
1 cup of fresh heavy cream
1/2 cup of powdered sugar
For the mousse:
3 egg whites
12 tablespoons of powdered sugar
1 kg of sweet potatoes
10 tablespoons of unsweetened chocolate
4 tablespoons of heavy cream
3 tablespoons of rum
1 cup of fresh heavy cream
1/2 cup of powdered sugar
For the mousse:
3 egg whites
12 tablespoons of powdered sugar
Bake the sweet potatoes
Peel and pass through a ricer
Let it cool down
Combine the chocolate, 4 tablespoons of heavy cream, and rum
Mix well and reserve
Beat the heavy cream with 1/2 cup of powdered sugar to make whipped cream
Add 3 tablespoons to the sweet potatoes
Mix well
Pass through a ricer onto a serving plate, forming a mound
Garnish with remaining whipped cream and place mousse shapes around it
For the mousse: Beat egg whites until foamy
Gradually add powdered sugar and beat until stiff peaks form
Place in a piping bag and shape into oval mousse shapes, placing two next to each other on a large baking sheet
Bake in a preheated oven (400°F) for about 30 minutes
Leave the oven door slightly ajar (with a wooden spoon) and bake for another 30 minutes or until the mousse is dry
Let it cool down for 10 hours.
