ADVERTISEMENT

Chocolate and Sweet Potato Bagatelle

Chocolate and Sweet Potato Bagatelle
Yields
6 - 8 servings

Individual trifles made with chocolate cake cubes and a creamy chocolate-sweet potato mixture.

ADVERTISEMENT

ingredients

1
box Betty Crocker™ SuperMoist™ devil's food or chocolate fudge cake mix
1
medium sweet potato
4
oz dark chocolate (or ⅔ cup dark chocolate chips)
3
Tbsp honey
½
cup coconut sugar
½
cup Splenda
6
Tbsp corn starch
4
cups 2% milk
ADVERTISEMENT

directions

Step 1

Preheat the oven to 350°F.

Step 2

Make chocolate Betty Crocker cake mix according to the instructions indicated on the box and cook in a rectangular pan for about 25 mins. Let cool and cut into cubes.

Step 3

In the meantime, peel the sweet potato, dice it, and cook it in a small pot of water, covered, until soft. Drain and save the water.

Step 4

Melt the dark chocolate in a double boiler.

Step 5

Put the sweet potato and the chocolate in a blender, adding a little bit of the saved water until you obtain the desired texture (a little firmer/thicker than pudding).

Step 6

Add honey and sugar, mix well. Pour onto a cookie sheet and refrigerate.

Step 7

Prepare the blanc a manger by mixing the Splenda and starch in a pot, then add milk and cook until thickened. Take the sweet potato mixture out of the fridge and transfer it into a pastry pouch with a sleeve/funnel.

Step 8

Transfer the blanc a manger into a verrine, alternating the cake and the chocolate/sweet potato mixture.

Rate Recipe

My rating for Chocolate and Sweet Potato Bagatelle
ADVERTISEMENT