Chocolate Pumpkin Mousse Recipes

CHOCOLATE MOUSSE PUMPKIN PIE

Steps:

• In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times., Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.

PUMPKIN MOUSSE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.

WHITE CHOCOLATE PUMPKIN MOUSSE

Steps:

• Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
• Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
• Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl-mixture should be cool to the touch; if it's still warm, let sit 5 minutes.
• Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Add one-quarter of cream to pumpkin mixture and stir to combine. Gently fold in remaining cream. Serve immediately or chill until ready to use.

CHOCOLATE-PUMPKIN MOUSSE

Steps:

• Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
• Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
• Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
• Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.

CHOCOLATE PUMPKIN MOUSSE

Steps:

• This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels.
• To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving. That's it!
• Serving.
• I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.

CHOCOLATE MOUSSE

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.

PUMPKIN AND CHOCOLATE MOUSSE TRIFLE

Steps:

• Set the bowl of an electric mixer over a saucepan of shallow simmering water. Add the egg yolks, water, and 1/3 cup confectioners' sugar and whisk constantly until the mixture is frothy, beginning to thicken, and has reached 150°F. Remove from the heat and beat with an electric mixer for 3 minutes, until thickened. In another small bowl over the simmering water, melt the chocolate. Remove from the heat and let cool slightly. Divide the egg mixture into two medium bowls. Stir the cooled chocolate into one bowl. Into the other bowl stir the pumpkin, pumpkin pie spice, and brown sugar. In another bowl, beat the whipping cream and 2 tablespoons confectioners' sugar at high speed until stiff peaks form. Fold 1 1/2 cups whipped cream into the chocolate mixture, and 1 1/2 cups into the pumpkin mixture.
• Place a layer of pound cake in the bottom of a trifle dish, large bowl, or individual dishes. Brush with a little bourbon. Spoon a 1-inch layer of pumpkin mousse over the cake. Top with a second layer of cake. Brush with bourbon. Spoon a 1-inch layer of chocolate mousse over this layer of cake. Top with a third layer of cake and again brush with bourbon. Top with the remaining whipped cream and garnish with raspberries or chocolate. Chill overnight.

MEXICAN CHOCOLATE PUMPKIN MOUSSE

Steps:

• Combine all ingredients EXCEPT NUTS in blender/food processor.
• Blend until completely smooth.
• Spoon into cups (or pie shells) and chill for 1 hour.
• Garnish with a sprinkle of cinnamon and nuts.