That’s One Hot Potato or This Lights a Fire in My Gourd

April 24 , 2016 by: Amber Trudeau Candy, Pudding/ Mousse

Ok, I’ll be the first to admit that the photo does not make this look like the most appetizing thing in the world. For presentation here, I most definitely get a score of negative a million (or thereabouts). But rest assured dear reader, it tastes much, much better than it seems when first meets the eye (also, this took me like 5 seconds to make, so imagine how great it would’ve looked if I’d only been willing to invest another 5 seconds in making it look nice? 😉 ) .

I’m all over the savoury-sweet combinations at the moment, so the idea of adding chipotle (which I absolutely love the flavour of on…well…anything…it’s just a delicious flavour) to dessert just needed to be done as far as I’m concerned.

Now at first, I was intending to make fudge (in fact, I had the greatest headline setup for this one – “Fu#*…I Mean, Fudge, That’s One Hot Potato” – sorry, just couldn’t let that go to waste 😉 ). I found this recipe and it sounded kind of amazing to me. Particularly because fudge is often sickly sweet, and I just wasn’t down with that at the moment. I made a few too many changes to that recipe though, and it never really setup as fudge. However, it was still incredibly delicious, and ended up being a perfect mousse-like consistency, so name change it is! (what mistake? 😉 )


I was originally going to use sweet potato for this (I even made a special trip to the grocery store the night before I planned to make this to purchase said tater teen), but when the time came, I decided since I still had a half a can of pumpkin purée in my fridge that I wanted to use up (…ok, honestly? I just didn’t feel like going through the hassle of cooking and mashing the sweet potato either), that I would use pumpkin instead. So, obviously feel free to use sweet potato, I’m sure it would be super delicious as well. So what else is in this concoction you ask? Imagine the combination of dark chocolate, pumpkin, chipotle spice, Oreos, maple syrup…what’s not to love here? I still can’t believe I didn’t use the sweet potato to be honest. My laziness seemingly knows no bounds. This recipe was already incredibly simple, but I apparently just couldn’t stomach the idea of having to do all the pesky work involved in, you know, boiling a pot of water and then dropping a potato in it. If you find even the notion of using canned pumpkin (side note: every single time I type the word “pumpkin” I accidentally type “pumpking” and have to erase the “g”. Do you think this a subconscious indication that I think pumpkin is the greatest gourd of them all?) too much work though, then I just can’t help you here (in fact, why are you even reading a baking blog? You clearly hate your kitchen 😉 ). If you are willing to buy me all the ingredients though, then I am more than happy to make it for you. I love baking so much that I’m totally up for doing that (just not baking potatoes apparently? 😉 ).


The hideousness of this dessert is actually making me think I should rechristen it “Everything But The Kitchen Sink Mousse”, or possibly “Leftovers Mousse”….ok, maybe not that last one. With these terrible photos and that terrible name, I think the only award I’ll get for this would be the baking world’s equivalent of the Razzies (I’m keeping my fingers crossed that I’ll win in my category, the aptly named “Biggest Mousse-takes”).

Spicy Sweet Potato/ Pumpkin Mousse

Adapted from this recipe

Yield: 10-12 servings


  • Heaping 1/2 cup puréed/ canned pumpkin or sweet potato
  • 1 1/4 cups chocolate chips
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 2 tablespoons vegan cream cheese
  • 1/4 teaspoon ground chipotle chili pepper spice
  • 2 tablespoons spicy strawberry sauce (or red pepper jelly would work here too. Or even just strawberry jam. I got this really amazing spicy dessert sauce at the one of a kind show the other week and just wanted to use it 🙂 )
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla
  • 8 Golden Oreos (or regular Oreos if that floats your boat more)
  • Red pepper flakes (optional for topping)


  1. Add your pumpkin or sweet potato to a food processor.
  2. Place the chocolate chips in a bowl and microwave for 1 minute. Stir until chocolate chips are melted. If needed return to the microwave for 20 second intervals until melted. Add to the food processor. Blend until pumpkin/ sweet potato and chocolate are fully combined.
  3. Add the salt, maple syrup, cream cheese, chipotle, spicy strawberry sauce, cinnamon, ginger and vanilla to the food processor. Blend everything together.
  4. Take 6 of your Oreos and roughly chop.
  5. Pour half of your mousse mixture into the bottom of a 9×5 loaf pan (or similar sized bowl). Top with chopped Oreros. Pour remaining mousse mixture on top and smooth it out.
  6. Scrape the filling off your 2 remaining Oreos and roughly chop. Sprinkle on top of mousse. Sprinkle mousse with however much rep pepper flakes suits your mood and spice level. Store in the refrigerator.


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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

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