Sweet Potato Chocolate Brûlée
Sweet potato is the secret ingredient in this delicious brûlée recipe. It adds a very creamy texture and creates a lovely depth to the chocolate mousse.
Nathan Lambrecht
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 1 cup sweet potato, cooked, peeled and mashed (approximately 1 small sweet potato)
- 1 ¼ cups semisweet chocolate chips, melted
- 1-2 tablespoons butter, for greasing ramekins
- 4 eggs
- 1 ½ cups cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- ½ cup brown sugar
Instructions
- In a food processor, combine the sweet potato and chocolate chips. Puree until very smooth, making certain there are no lumps of sweet potato. Divide mixture into 8 lightly buttered ramekins and set aside.
- In a medium saucepan, whisk the eggs into the cream. Add sugar, vanilla extract and salt and whisk over medium-low heat until thick enough to coat the back of a spoon. The custard should be velvety and smooth; steam should rise from the pan. Pour the custard equally over the sweet potato mixture in each ramekin and allow to cool. (Brûlées can be refrigerated overnight. If chilled, bring to room temperature prior to serving.)
- Spoon a thin layer of brown sugar over each ramekin. Broil until sugar bubbles, about 2 minutes, and allow to set – this will happen almost immediately. The sugar should form a thin layer like glass on top. It will harden and crack when tapped with a spoon. Allow brûlées to cool slightly, then serve.
Tips & Notes
- Do not substitute the mashed sweet potato with canned sweet potato; the texture is too watery for this recipe.
- Blowtorches are fun to use, but brûlées do just as well under a broiler.
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