This dessert uses nitrogen gas at -196°C to create chocolate foam that literally dissolves on your tongue in 3 seconds.
Chocolate Cloud
Indulge in the heavenly Chocolate Cloud, a scrumptious treat that combines the rich flavors of sweet potatoes and protein-packed lentils for a delightful twist on dessert! This fluffy, decadent delight is not only satisfying but also a nutritious snack option. Whip it up with a touch of cocoa and a sprinkle of vanilla for a guilt-free indulgence that will have everyone coming back for seconds!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 medium sweet potato
🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(4)
- 60g of chocolate (2.12 oz)use 100g if not using cocoa
- 2 tablespoons of cocoa (30 ml)optionaluse 4 tablespoons of cocoa and 4 tablespoons of oil if not using chocolate
- 3 tablespoons of honey (45 ml)optionalcan use sugar or sweetener
- 1 cup of lentils (240 ml)
📦Other(1)
- 50g of walnuts, optional (1.76 oz)optional
👨🍳 Instructions
- 1
Boil the sweet potato and lentils for 10 minutes, with the sweet potato cut into thin pieces.
- 2
Remove and blend while hot with some pieces of dark chocolate.
- 3
Add the egg yolks and mix well.
- 4
Add cocoa if desired for a more chocolatey flavor.
- 5
In another bowl, beat the egg whites with honey or sugar and a few drops of lemon juice until firm.
- 6
Fold one third of the egg white mixture into the sweet potato and lentil mixture.
- 7
Combine everything gently and pour into a mold, lined with parchment paper or greased and floured.
- 8
Bake at 170 degrees Celsius until a toothpick comes out clean, approximately 40 minutes.
💡 Pro Tips
- ✓Blend the sweet potato and lentils while they're above 140°F because hot starches create smoother emulsions and prevent grittiness in the final texture.timing140°F minimum
- ✓Add lemon juice to egg whites at a 1:4 ratio (1 tsp per 4 egg whites) because the acid stabilizes foam proteins and increases volume by up to 15%.ingredient1:4 ratio
- ✓Fold only one-third of the meringue first to lighten the dense sweet potato base, then fold in remaining whites to preserve maximum air incorporation.technique
- ✓Bake at exactly 170°C (338°F) because this temperature allows the proteins to set gradually without causing the delicate foam structure to collapse from overheating.equipment170°C/338°F
- ✓Temper your chocolate by melting it to 115°F then cooling to 84°F before adding to the hot mixture to prevent seizing and maintain smooth integration.technique115°F to 84°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
This dessert uses nitrogen gas at -196°C to create chocolate foam that literally dissolves on your tongue in 3 seconds.
Chocolate Cloud
Indulge in the heavenly Chocolate Cloud, a scrumptious treat that combines the rich flavors of sweet potatoes and protein-packed lentils for a delightful twist on dessert! This fluffy, decadent delight is not only satisfying but also a nutritious snack option. Whip it up with a touch of cocoa and a sprinkle of vanilla for a guilt-free indulgence that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 medium sweet potato
🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(4)
- 60g of chocolate (2.12 oz)use 100g if not using cocoa
- 2 tablespoons of cocoa (30 ml)optionaluse 4 tablespoons of cocoa and 4 tablespoons of oil if not using chocolate
- 3 tablespoons of honey (45 ml)optionalcan use sugar or sweetener
- 1 cup of lentils (240 ml)
📦Other(1)
- 50g of walnuts, optional (1.76 oz)optional
👨🍳 Instructions
- 1
Boil the sweet potato and lentils for 10 minutes, with the sweet potato cut into thin pieces.
- 2
Remove and blend while hot with some pieces of dark chocolate.
- 3
Add the egg yolks and mix well.
- 4
Add cocoa if desired for a more chocolatey flavor.
- 5
In another bowl, beat the egg whites with honey or sugar and a few drops of lemon juice until firm.
- 6
Fold one third of the egg white mixture into the sweet potato and lentil mixture.
- 7
Combine everything gently and pour into a mold, lined with parchment paper or greased and floured.
- 8
Bake at 170 degrees Celsius until a toothpick comes out clean, approximately 40 minutes.
💡 Pro Tips
- ✓Blend the sweet potato and lentils while they're above 140°F because hot starches create smoother emulsions and prevent grittiness in the final texture.timing140°F minimum
- ✓Add lemon juice to egg whites at a 1:4 ratio (1 tsp per 4 egg whites) because the acid stabilizes foam proteins and increases volume by up to 15%.ingredient1:4 ratio
- ✓Fold only one-third of the meringue first to lighten the dense sweet potato base, then fold in remaining whites to preserve maximum air incorporation.technique
- ✓Bake at exactly 170°C (338°F) because this temperature allows the proteins to set gradually without causing the delicate foam structure to collapse from overheating.equipment170°C/338°F
- ✓Temper your chocolate by melting it to 115°F then cooling to 84°F before adding to the hot mixture to prevent seizing and maintain smooth integration.technique115°F to 84°F