Pumpkin White Chocolate Mousse Recipes

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PUMPKIN WHITE CHOCOLATE MOUSSE



Pumpkin White Chocolate Mousse image

Rich pumpkin and creamy smooth white chocolate blend together for a beautiful light white chocolate pumpkin mousse.

Provided by Heather L McCurdy

Categories     Dessert

Time 25m

Number Of Ingredients 8

4 oz. white chocolate + 2 oz. white chocolate (optional)
1 can (15 oz.) or 1 and 1/2 cups homemade pumpkin puree
1/8 cup raw or brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. nutmeg
1 cup heavy cream

Steps:

  • Melt 4 ounces white chocolate in medium-sized saucepan over medium heat. Once melted, fold in pumpkin puree, sugar, and spices. Heat until pumpkin is completed heated through*.
  • Put in another bowl to cool 10 minutes. After 10 minutes, whip cream until stiff peaks form.
  • Fold in approximately 1/4 the whipped cream, folding in until white is mostly gone. Repeat until all whipped cream has been folded in.
  • Remaining 2 ounces of white chocolate can be melted just before serving and drizzled over individual servings.
  • Chill for 1 hour or longer.

Nutrition Facts : ServingSize 1/2 cup

WHITE CHOCOLATE PUMPKIN MOUSSE



White Chocolate Pumpkin Mousse image

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

6 ounces white chocolate, chopped
1 (15-ounce) can pumpkin purée
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup heavy cream

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.

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