CHOCOLATE MOUSSE PUMPKIN PIE
In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 379 calories, Fat 19g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
WHITE CHOCOLATE PUMPKIN MOUSSE
White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it mixes into the pumpkin. If this happens, simply return the mixture to the microwave and gently reheat. Serve it alone or as part of our Build-Your-Own Thanksgiving Pie Bar.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Dessert Pumpkin Fall Cinnamon Nutmeg Milk/Cream White Chocolate
Yield Makes about 4 cups
Number Of Ingredients 7
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
The chocolate and pumpkin complement each other wonderfully in this airy, yet richly decadent dessert. I've even given it as a gift and heard about it for months afterward. For an elegant and picture-perfect dessert, garnish with whipped cream, shaved chocolate, and 'Pirouette' cookies--the round, cream-filled, wafer, stick cookies that come in a tin.
Provided by Lisa
Categories Fruits and Vegetables Vegetables Squash
Time 4h35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 30.6 g, Cholesterol 95.4 mg, Fat 9.5 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 52.8 mg, Sugar 26.8 g
MEXICAN CHOCOLATE-AVOCADO MOUSSE WITH MEZCAL WHIPPED CREAM
Steps:
- For the mousse: Gently warm the almond milk in a small saucepan. Add the chocolate and cook, stirring, until melted. Remove from the heat and set aside to cool to room temperature.
- In a blender, add the cocoa powder, agave, chile de arbol, vanilla, salt and avocados, and puree until silky smooth. With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated. Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours.
- For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks. Mix in the mezcal and refrigerate until ready to use.
- Serve the mousse with dollops of the whipped cream.
MEXICAN CHOCOLATE MOUSSE
I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.
Provided by TheHeavenlyHeatherly
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
- 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
- 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.
Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5
MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM
Provided by Roberto Santibañez
Categories Milk/Cream Rum Chocolate Dessert Christmas Quick & Easy Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 6
Steps:
- Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.
- Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
- Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
- Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies.
- *Mexican chocolate is available at some supermarkets and at Latin markets.
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