@thebigleybasics: 2-ingredient dark chocolate mousse cake with ganache — made from just dark chocolate and sweet potatoes! It’s gluten free, dairy free, paleo, and refined sugar free, and perfect for Valentine’s Day. Mousse Cake •2 large sweet potatoes •9 oz dark chocolate (I use dairy-free and refined sugar–free) Chocolate Ganache •6 oz dark chocolate (I use dairy-free and refined sugar–free) •1/3 cup boiling water Instructions 1. Prep the sweet potatoes: Wash, peel, and chop the sweet potatoes into cubes. You should have about 4–5 cups. 2. Cook: Add the sweet potato cubes to a pot and cover with water. Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes, or until very soft and tender. 3. Drain and cool: Drain the sweet potatoes and let them cool slightly. 4. Melt the chocolate: Melt the 9 oz of dark chocolate using your preferred method. 5. Blend: Add the cooked sweet potatoes and melted chocolate to a high-speed blender (an immersion blender or food processor should also work). Blend until completely smooth. If needed, add a splash of dairy-free milk to help it blend. 6. Set the cake: Transfer the mousse mixture to an 8-inch cake pan lined with parchment paper and smooth the top. 7. Make the ganache: Place the 6 oz of dark chocolate in a heatproof bowl and pour the boiling water over it. Stir until smooth, gently heating if necessary to fully melt the chocolate. 8. Top: Pour the ganache over the mousse cake and spread evenly. Optional: sprinkle with chopped dark chocolate and/or flaky sea salt. 9. Chill: Refrigerate for at least 6 hours, or until firm and fully set. 10. Serve: Remove from the pan, slice, and enjoy! 11. Store: Keep leftovers in an airtight container in the refrigerator. #moussecake #veganchocolatecake #refinedsugarfreetreats #glutenfreecake #healthydesserts

Ruth Anne Bigley

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Region: US

Monday 02 February 2026 17:30:00 GMT