Aquafaba chocolate cream

Ingredients for 4 servings:

• 1 large sweet potato(s), approx. 400 – 450 g
• 120 ml stock, from a small can or jar of chickpeas, filling quantity 400 g
• 1 pinch of baking powder
• 5 drops of lemon juice
• 2 tbsp sugar
• 2 tbsp baking cocoa

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan airy chocolate cream as dessert or for chocolate cake

Wash the sweet potato and cook it, without peeling it, in a pot of water for about 20 minutes, until it is really soft when tested by a knife. While the sweet potato is cooking, add the strained chickpea water, baking powder, lemon juice, and 2 tablespoons of sugar to a tall bowl. Using the whisk attachment of an electric mixer, beat the liquid on low speed. After 1-2 minutes, increase the speed to full speed and beat until a stiff peak forms. Vegan beaten egg whites, also called aquafaba, sometimes take significantly longer to beat than regular egg whites. Peel the skin from the cooked sweet potato, chop or mash the sweet potato, and blend with 2 tablespoons of cocoa powder using an immersion blender until smooth. Let cool. Since you can’t really add any more sweeteners or cocoa powder after mixing the two mixtures, it’s a good idea to test the desired flavor before folding in. To do this, taste some of the sweet potato and chocolate mixture and some of the aquafaba together, adding cocoa or sugar to taste and stirring in. When the sweet potato and chocolate mixture is lukewarm, carefully fold in the aquafaba using a spatula. The cream can be eaten straight away, but it’s best to keep it in the fridge overnight. Because it’s very rich, it tastes particularly good with plenty of fresh berries, for example. Because the cream isn’t applied too thickly and is quite firm when well chilled, it can also be used as a topping on flat chocolate cakes, for example.