Preparation: 40 min.
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Ingredients for
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180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
180 g sweet potatoes
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
35 g cocoa powder
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
25 g chocolate, 75% cocoa
20 g sugar
20 g sugar
20 g sugar
20 g sugar
20 g sugar
20 g sugar
20 g sugar
20 g sugar
20 g sugar
20 g sugar
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
3 dl coconut milk
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
60 g chocolate, white
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
0.5 teaspoon of vanilla powder
4 strawberries
4 strawberries
4 strawberries
4 strawberries
4 strawberries
4 strawberries
4 strawberries
4 strawberries
4 strawberries
4 strawberries
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
2 teaspoons coconut rind, dried
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About this recipe
Chocolate mousse with a running white chocolate topping, served in an elegant glass.
You can read the full recipe on page 176 from Een pan
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