I was after a pudding but what I created was so much more delightfully incredible; I totally blew my own socks off with this one!
A thick rich indulgent chocolate mousse, seriously satisfying, yet somehow light and airy all at the same time. I’ve been looking for alternative ways to carb it up. With most grains out of the question I’ve been incorporating some white rice once or twice a week on high carb/refeed days. The whole point of this is to kick my leptin levels up the butt as well as support my hormone levels and hopefully some muscle growth.
FYI…leptin’s main function in the body is to play a significant role in regulating both hunger, food intake and energy expenditure.
I had every great intention of creating a thick luscious chocolate pudding and was initially disappointed to find my pudding had set. I figured it would end up being closer to jelly in it’s consistency but I was SO SO WRONG.
As soon as I dipped my spoon in for the first scoop I was astounded to see the consistency was light, airy and mousse like. The first taste test didn’t disappoint; my tummy did a little happy dance, and I may have most definitely had myself a little fist pump action, chuffed with my random recipe fail turned mighty creation.
I made use of Pulsin’s whey protein isolate which is actually the key ingredients in this recipe. It’s the structure of the proteins when they are blended with the other ingredients that create the awesome texture. Other proteins such as hemp, rice or soy won’t yield the same result.
I topped mine with my new favourite protein icing. A simple blend of Coyo, protein, stevia and a touch of vanilla! An instant sweet protein fix that is also delicious served over pancakes, a soufflé omelette or poured in on top of a protein mug cake!
This mousse is set to be on repeat…though I feel it is my duty to see if I can create some different variations, perhaps a low carb version?! What do you reckon I should try next?
Sweet Potato Protein Mousse
Prep Time: 5 minutes + Overnight
Keywords: blender breakfast dessert snack gluten-free grain free nut-free paleo soy-free sugar-free sweet potato whey protein
Ingredients (Serves 1 -2)
- 200g (1 cup) cooked sweet potato puree
- 1 scoop (30g) whey protein isolate
- 10 -20 drops liquid stevia
- 3 tbsp (21g) raw cacao powder
- 1 tsp vanilla powder or extract
- Pinch or two of cinnamon
- 1/4 cup (60ml) almond milk
- 1 tsp (4g) grass fed gelatin or 1 tsp agar powder
Mix together almond milk and agar powder or gelatin flakes in a bowl and set to one side.
Meanwhile, blend together the rest of the mousse ingredients in a blender or in a large jug using a hand blender.
Place the gelatin or agar mixture into the microwave for 30 seconds.
Remove and pour into the sweet potato mixture. Blend for a further two minutes until super smooth.
Pour the mixture into one or two serving dishes; I used one small bowl for a single serving!
Place in the fridge to set overnight.
For the protein icing beat together all ingredients until smooth in a small bowl or ramekin.
Serve mousse topped with protein icing and toppings of choice!
This will keep in the fridge for up to two days.