Sweet Potato Chocolate Ganache`
Ganache` is usually a beautiful combination of chocolate and cream that, when left to cool, forms a decadent chocolate paste great for a rich icing or filling for cakes. This one though is a bit different as instead of cream it mixes sweet potato with the chocolate along with some clean natural sweeteners: honey, vanilla and maple syrup. It really is quite amazing how the combination of sweet potato pure` and chocolate creates the same rich but light mouth feel as the traditional recipe. I am working on a paleo and vegan version of this, which replaces chocolate with raw cacao and cacao butter, but for now this definitely does the trick. I hope you enjoy them!
Makes enough icing to cover 2 of my Paleo chocolate cakes.
1 cup sweet potato mashed (see method below)
180 g chocolate
1 tbsp maple syrup
1 tbsp honey
2 tbsp coconut oil, melted
1 tsp vanilla extract
1. Preheat Oven to 180 C.
2. Once oven is hot place the whole sweet potato (do not cut it or remove the skin) onto a baking tray and bake for 45 minutes or until very soft all the way through (test with a skewer).
3. Take sweet potato out of the oven and cool for 10 minutes.
4. Peel the baked sweet potato and mash the flesh in a bowl, measuring 1 cup of it for the ganache`.
Making the Ganche`
1. Gently melt chocolate in a metal or glass bowl over a pot of boiling water. You don’t want the water to be touching the bowl so put in about 1 inch of water. Set aside, once melted.
2. Place sweet potato in a food processor and pulse until it forms a smooth paste.
3. Add chocolate, maple syrup, honey, vanilla and coconut oil. Continue to pulse until combined.
4. Spread over cakes or in between cake layers.
Posted on March 15, 2013, in afternoon tea, baking, Cakes, Chocolate, Dessert and tagged Cake, Chocolate, ganache`, gluten free, Healthy Dessert, icing, paleo, Special Diets, Sweet potato. Bookmark the permalink. 3 Comments.